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QUESTION   BOOK 


TO 


PELLEW'S  MANUAL 


OF 


MEDICAL  II  PHYSIOLOGICAL  CHEMISTRY. 


-BY- 


JAMES  S.  WARD,  A.  B  ,  M.  D. 


DEMONSTRA  TOR  OF  CHEMISTR  Y,  LECTURER  ON  METALLURG  Y.  MEDICAL 

AND  DENTAL  DEPARTMENTS,  UNIVERSITY  OF  TENNESSEE, 

NASHVILLE,   TENNESSEE. 


Nashville,  Tenn.: 
GOSPEL  ADVOCATE  PUBLISHING  COMPANY. 

1893. 


Columbia  Mnibersfitp 
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College  of  ^f)psiciang  anb  ^urgeonsi 


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QUESTION   BOOK 


TO 


PELLEW'S  MANUAL 


OF 


MEDICAL  ii  PHYSIOLOGICAL  CHEMISTRY. 


-BY- 


JAMES  S.  WARD,  A.  B  ,  M.  D., 


DEMONSTRA  TOR  OF  CHEMISTRY,  LECTURER  ON  METALLURGY,  MEDICAL 

AND  DENTAL  DEPARTMENTS,  UNIVERSITY  OF  TENNESSEE, 

NASHVILLE,   TENNESSEE. 


Nashville,  Tenn.: 
GOSPEL  ADVOCATE  PUBLISHING  COMPANY. 

1893. 


Copyright,   1893, 
By  jAMKS  S.  Ward. 


PREFACE. 


PELIvEWS  Manual  of  Medical  and  Physiological  Chemistry  having 
been  adopted  as  the  text  -  book  for  the  use  of  students  in  the  chemical 
laboratories  of  the  Medical  and  Dental  Departments  of  the  University  of 
Tennessee,  the  following  questions  have  been  formulated  in  order  to  aid 
students  in  the  mastery  of  their  prescribed  laboratory  work.  As  will  be 
seen,  the  questions  are  prepared  directly  from  Pellew's  Manual,  with  but 
few  exceptions. 

In  the  closing  pages  of  this  little  brochure  will  be  found,  in  as  con- 
densed form  as  possible,  a  practical  guide  to  the  chemical  and  microscopi- 
cal examination  of  urine  ;  also,  in  connection,  some  clinical  hints  concern- 
ing the  various  deviations  of  pathological  urine. 

Trusting  that  the  labor  hereon  spent  is  not  amiss,  and  that  the  students 
of  Pellew's  most  excellent  work  may  be  much  benefited,  these  questions  are 
most  respectfully  submitted.  J.  S.  W. 


PART   I. 


The  ©Girbokydreile: 


INTRODUCTION. 

Give  the  difference  between  organic  and  inorganic  chemistry. 

Give  the  difference  between  carbohydrates  and  hydrocarbonates. 

Where  are  the  carbohydrates  chiefly  found  ? 

Are  they  ever  found  in  animal  tissue? 

What  is  meant  by  "  Proximate  Principles  ?  " 

Is  nitrogen  ever  found  in  the  composition  of  carbohydrates  ? 

They  are  formed  of  what  elements? 

In  what  proportion  is  hydrogen  and  oxygen  found? 

Give  three  distinguishing  facts  concerning  all  carbohydrates. 

What  is  the  reaction  of  carbohydrates? 

What  fact  is  taken  advantage  of  sometimes  as  a  means  of  purifying  them  ? 

Do  they  crystallize  ? 

Give  the  meaning  of  ' '  colloid. ' ' 

Which  are  more  complex  in  structure,  the  colloids  or  crystalloids? 

How  are  the  carbohydrates  classified  and  divided? 

Give  the  main  divisions. 

Give  the  formula  of  each. 

Into  what  two  classes  are  the  poly-saccharids  divided  ? 

Name  some  of  the  mono-saccharids. 

Name  some  of  the  di-saccharids. 

Name  some  of  the  poly-saccharids. 

Which  class  is  the  most  complex  in  composition  ? 

Can  we  reduce  poly-saccharids  to  mono-,  or  di-saccharids? 

Can  we  build  up  a  poly-saccharid  ? 

Which  are  more  complex,  the  di-,  or  mono-saccharids? 

If  we  break  down  a  mono-saccharid,  what  results? 

LESSON   I. 

CEIvLUIrOSE   AND   STARCH. 

To  which  class  of  carbohydrates  does  cellulose  belong? 
Give  the  formula  for  cellulose. 
Where  in  nature  is  cellulose  found? 
What  may  it  be  considered  ? 


6  QUESTION    BOOK    TO    PELLEW'S    MANUAL   OF 

What  does  it  form  in  the  more  delicate  tissues? 

Where  and  how  can  this  cell  wall  be  seen  ? 

In  what  condition  is  cellulose  found  in  the  solid  portion  of  plants  ? 

Does  it  ever  contain  inorganic  substances? 

How  do  we  prepare  cellulose  ? 

What  does  the  grating  process  do  in  preparing  it  ? 

In  what  form  do  we  get  cellulose  in  commerce? 

Give  the  properties  of  cellulose. 

How  is  it  affected,  by  air  or  moisture  ? 

How  do  strong  acids  and  alkalies  affect  it? 

What  is  caramel  ? 

How  is  "Parchment  Paper"  made? 

How  is  cullulose  affected  by  cupric  hydrate  ? 

How  do  digestive  ferments  of  human  and  herbivorous  animals  affect  it  ? 

Give  some  of  its  uses. 

What  is  • '  Papier  Mache  ?  ' ' 

STARCH. 

Where  is  starch  found? 

Give  the  per  cent,  of  water  in  potatoes. 

How  is  starch  formed  in  plants  ? 

How  do  we  get  the  starch  out  of  the  cellulose  wall  ? 

Give  structure  of  starch  granules. 

How  does  cold  water  affect  the  granules  ? 

How  does  hot  water  affect  the  granules  ? 

How  does  hot  water  and  alkalies  dissolve  out  the  starch? 

How  do  hot  diluted  acids  and  ferments  affect  granules? 

What  is  the  "diastase  ferment?  " 

In  what  class  do  we  find  maltose  ? 

How  do  s  the  young  plant  get  its  first  nourishment? 

Give  an  important  property  of  starch. 

What  do  we  mean  by  "  non-dialyzing? " 

Before  starch  can  be  assimilated,  what  change  must  take  place  ? 

Where  is  this  change  made  ? 

What  is  the  principal  test  for  starch  ? 

Does  iodine  change  the  color  of  the  cellulose  walls  ? 

Is  the  blue  color  (iodide  of  starch)  stable? 

How  does  heat  affect  it? 

How  does  KOH,  AgNo.o,  Hg  CI2,  affect  it? 

What  is  the  principal  use  of  starch? 

Give  some  other  use. 

LESSON  II. 

DEXTRINS. 

In  the  conversion  of  starch  or  of  cellulose  into  simpler  compounds,  what 
are  formed  ? 

In  which  class  do  we  find  dextrins? 

Can  the  different  dextrins  be  separated  and  recognized  ? 

How? 


MEDICAL   AND    PHYSIOLOGICAL    CHEMISTRY. 

What  names  have  been  given  to  them  ? 

With  what  is  dextrin  associated  in  nature  ? 

Give  different  ways  of  forming  or  preparing  dextrins. 

Are  dextrins  sohible  in  water  ? 

Are  they  soluble  in  alcohol  ? 

Are  they  crystalline  ? 

How  do  they  taste  ? 

How  does  iodine  affect  the  dextrins  ? 

How  does  boiling  water  and  diluted  acids  affect  them  ? 

How  does  stronger  acids  and  amylolytic  ferments  affect  them  ? 

Name  the  amylolytic  ferments. 

When  pure,  do  the  dextrins  ferment  ? 

Give  some  examples  of  their  uses. 

Have  they  any  advantage  over  starch  ? 

Give  some  other  uses. 

GLYCOGEN. 

To  what  group  does  glycogen  belong  ? 

Where  in  nature  is  it  found  ? 

How  is  it  prepared  ? 

Can  different  varieties  of  glycogen  be  obtained  ? 

Our  theories  with  regard  to  glycogen  demand  what  ? 

Describe  glycogen. 

Is  it  soluble  in  water  ? 

Are  solutions  of  glycogen  clear  ? 

How  can  they  be  cleared  ? 

How  does  iodine  affect  glycogen  ? 

What  will  clear  up  the  red  or  brown  color  from  iodine  ? 

How  does  alcohol  affect  its  solutions? 

How  does  glycogen  help  the  liver? 

Explain  function  of  liver  as  regards  sugar. 

What  is  first  consumed  during  fasting? 

Any  relation  between  glycogen  and  Diabetes  Mellitus  ? 

How  are  mono-saccharids  produced? 

DEXTRO-GLUCOSE,    OR  DEXTROSE. 

In  which  group  do  we  find  dextrose  ? 

Give  formula  for  dextrose. 

Where  is  dextrose  found  in  nature? 

Associated  with  what  and  forming  what? 

In  what  fruits  do  we  find  dextrose  ? 

In  what  form  are  carbohydrates  absorbed  into  the  circulation  ? 

Where  can  we  find  dextrose  in  the  human  system? 

In  what  disease  does  dextrose  occur  in  large  quantity  ? 

How  is  dextrose  formed  in  nature  ? 

How  is  it  manufactured  on  large  scale  ? 

Is  it  as  sweet  as  cane  sugar? 

Is  it  soluble  in  water  and  alcohol  ? 


QUESTION    BOOK    TO    PELLKW  S    MANUAL    OF 

Does  it  difiiuse  easily  ? 

How  about  it  fermenting  ? 

In  what  form  is  dextrose  used  as  food  ? 

Give  some  other  uses. 

ivAEVULOSE. 
Give  formula  for  laevulose. 

When  and  with  what  do  we  find  laevulose  associated  ? 
What  sugar  does  laevulose  and  dextrose  form  ? 
From  what  is  laevulose  prepared  ? 
Is  it  an  easy  process  ? 
Can  it  be  crystallized  ? 
What  does  it  do  on  evaporation  ? 
How  is  it  similar,  and  how  does  it  differ  from  dextrose  ? 

GAIvACTOSE. 
With  what,  from  what,  and  how  is  galactose  formed  ? 
Does  its  crystallize  ? 
How  is  it  similar  to  dextrose  ? 
What  is  its  chief  interest  to  us  ? 
What  is  koumiss  ?  • 

TESTS   FOR  GIvUCOSE. 
Give  the  five  principal  classes  of  tests  for  glucose. 
Give  "Moore's  Test."     (See  experiments. ) 
How  can  you  confirm  Moore's  Test? 
Why  is  it  not  a  delicate  test  for  the  urine  ? 
Give  the  "Phenyl  Hydrazine  Test."     (See  experiments.) 
Does  this  give  reliable  results  ? 

Give  the  "Bismuth  Subnitrate  Test."     (See  experiments.) 
What  does  this  and  similar  tests  depend  upon  ? 
Is  this  a  delicate  test  ? 

Give  the  "  Picric  Acid  and  Potash  Test."     (See  experiments.) 
Is  this  an  important  test  ? 
Give  "Trommers'  Test."     (See  experiments.) 
Explain  the  reduction  of  copper  in  Trommers'  Test. 
Give  the  ingredients  of  "  Fehling's  Solution." 
How  is  "  Fehling's  Solution  "  best  prepared  ? 

What  fact  is  taken  advantage  of  in  the  use  of  "  Fehling's  Solution  ? 
Of  what  strength  is  it  made  ? 
What  is  the  principal  error  in  this  test  ? 
Give  "Fehling's  Test."     (See  experiments.) 
How  do  you  keep  from  adding  too  much  glucose  ? 

LESSON  III. 

CONVERSION   OE  STARCH   INTO   DEXTRIN,  GI^UCOSE,  AND   MAI/TOSE. 

How  is  dextrin  prepared  from  starch  ?     (See  experiments. ) 
For  commercial  use,  how  is  the  heated  starch  treated  ? 


MEDICAL    AND    PHYSIOLOGICAL    CHEMISTRY.  9 

What  is  the  dextrin  usually  made  in  the  laVjoratory  ? 
Give  the  dextrins  in  their  order  in  going  from  starch   to  glucose  or  mal- 
tose. 

How  can  you  recognize  the  presence  of  ery thro- dextrin  ? 

How  is  glucose  prepared  from  starch?     (See  experiments.) 

From  what  is  the  starch  of  commerce  prepared  ? 

In  preparing,  what  acids  are  used,  and  why  ? 

How  do  you  remove  the  acids  ? 

How  do  we  get  dextrose  in  solid  form  ? 

How  is  maltose  prepared  from  starch  ?     •  See  experiments. ) 

Where  is  the  diastase  ferment  found,  and  how  prepared  ? 

Is  it  a  strong  ferment  ? 

What  does  Section  IV.  of  Experiments  teach  us  ? 

To  whal  ferment  is  ptyaline  similar  ? 

Is  it  as  strong  as  the  diastase  ferment  ?  , 

What  must  be  the  reaction  of  solution  to  get  best  results  ? 

How  do  free  acids  and  high  temperatures  affect  them  ? 

fe;rmentation. 

From  what  was  the  name  of  "  fermentation  "  derived? 

To  what  was  the  name  first  given  ? 

What  did  the  name  cover  ? 

When  did  a  proper  understanding  of  fermentation  begin  ? 

Define  a  ferment. 

Give  the  different  groups  of  ferments. 

BODIES   ACTING   LIKE    FERMENTS. 

Give  three  examples  where  bodies  act  like  ferments. 

UNORGANIZED    FERMENTS. 

What  kind  of  bodies  are  the  enzymes  ? 

Are  they  soluble  in  water  ? 

Are  they  soluble  in  alcohol  ? 

Where  are  they  found,  and  how  formed  ? 

What  is  a  zymogen  ? 

Which  of  these  ferments  act  like  a  zymogen? 

How  are  they  prepared  ? 

Can  you  get  them  in  pure  form  ? 

In  composition  they  are  similar  to  what  ? 

In  what  do  they  differ  from  albumen  ? 

What  does  their  action  depend  upon  ? 

Will  they  act  in  any  temperature  ? 

Which  do  they  stand  best,  dry  or  moist  heat? 

Why  can't  they  stand  moist  heat? 

Give  the  classification. 

Name  the  ferments  under  each  class. 

On  what  do  "Inverting  Ferments"  act? 

Where  have  these  ferments  been  found? 


lO  QUESTION    BOOK    TO    PELLEW  S    MANUAL   OF 

From  what  is  the  most  important  ferment  of  this  class  prepared  ? 

On  what  do  the  " Sacchrifying  Ferments"  act? 

Which  is  the  more  powerful,  amylopsin  or  plyaline  ? 

"Where  else  have  these  ferments  been  found  ? 

On  what  do  the  "  Glucoside-decomposing  Ferments"  act? 

What  property  have  the  glucosides  ? 

Which  are  the  best  known  ferments  of  this  group,  and  where  found  ? 

On  what  do  the  "Peptonizing  Ferments"  act? 

Where  does  pepsin  act  best  ? 

Does  it  fully  digest  the  proteids  of  food  ? 

By  what  is  the  work  carried  forward,  and  under  what  conditions? 

What  is  papain  ? 

How  is  it  similar,  and  how  dissimilar,  to  pepsin  ? 

On  what  do  "  Coagulating  Ferments"  act? 

Where  is  rennet  found  ? 

Give  the  supposed  purpose  of  coagulating  the  caseine  of  milk. 

On  what  do  "Fat-decomposing  Ferments"  act? 

Into  what  is  fat  broken  up  in  digestion  ? 

Has  steapsin  been  isolated  ? 

ORGANIZED    FERMENTS. 

So  far,  what  kind  of  substances  have  the  ferments  been  ? 

How  do  they  produce  their  effect  ? 

Have  the  organized  ferments  a  distinct  life? 

What  do  they  feed  upon  ? 

Where  do  they  change  or  decompose  substances  ? 

Under  what  general  name  are  they  grouped? 

Give  the  classes  of  microbes. 

What  are  ' '  Mould  Plants  ?  " 

Name  some  of  the  larger  members  of  same  family. 

The  work  of  these  plants  is  done  by  what  part  of  the  plant? 

Describe  the  mycelium. 

How  does  the  mycelium  affect  solid  material  ? 

How  does  it  affect  liquids  ? 

What  will  impede  their  growth  ? 

What  happens  when  growth  is  impeded  ? 

What  phenomena  is  due  to  these  microbes? 

Do  yeast  plants  belong  to  a  higher  or  lower  order  of  life  ? 

Describe  them,  giving  size. 

Is  there  more  than  one  variety? 

How  do  they  look  under  the  microscope? 

How  do  the}'  propagate  ? 

What  will  stain  them  ? 

In  what  fermentation  are  they  very  active  ? 

Which  class  of  microbes  are  the  smallest  ? 

Describe  some  of  their  shapes. 

How  do  they  propagate  ? 


MEDICAL    AND    PHYSIOLOCxICAL    CHEMISTRY. 

Do  they  have  motion  ? 
Where  do  we  find  them  ? 

LESSON  IV. 

DI-SACCHARIDS,    OR   SACCHAROSES. 

Where  does  this  class  of  carbohydrates  stand  ? 

Give  their  formula. 

Give  the  formulte  for  mono-  and  poly-saccharids. 

From  what  are  they  derived  ? 

Do  they  take  up  water? 

How  much,  and  forming  what? 

How  do  they  differ  from  poly-saccharids  ? 

How  do  they  differ  from  mono-saccharids  ? 

CANE   SUGAR,  OR   SACCHAROSE,  OR   SUCROSE. 

Which  is  the  most  prominent  of  the  di-saccharids  ? 

Where  is  it  found  ? 

Where  is  it  formed,  and  how? 

From  what  is  it  obtained  on  large  scale  ? 

The  cane  sugar  of  commerce  is  produced  from  what  ? 

In  what  does  the  sugar  cane  have  the  advantage  over  the  beet? 

Give  the  present  per  cent,  of  each. 

Give  the  process  for  making  saccharose. 

Describe  saccharose,  or  sucrose. 

Is  it  soluble  in  water,  alcohol,  and  ether  ? 

Does  it  crystallize  readily  from  its  solutions  ? 

Can  it  be  converted  into  glucose  ?     How  ? 

What  do  we  call  this  glucose  ?  and  why? 

Give  the  changes  in  cane  sugar  under  heat. 

What  is  barley  sugar  ? 

What  is  the  ultimate  result  of  heating  ? 

How  can  caramel  be  formed  from  sucrose? 

What  test  serves  to  distinguish  between  dextrose  and  sucrose  ? 

What  will  change  dextrose  into  caramel  ? 

What  test  shows  this  ? 

Give  Moore's  Test. 

Will  saccharose  respond  to  the  tests  for  grape  sugar? 

How  else  does  it  differ  from  corn  sugar  ? 

Give  some  of 'the  uses  of  sucrose. 

Give  uses  of  caramel. 

MILK  SUGAR,    OR   LACTOSE. 
Where  is  this  sugar  found  ? 
Is  it  ever  found  in  vegetable  life  ? 
Give  the  per  cent,  of  lactose  in  milk. 
How  is  it  usually  obtained  ? 
How  many  forms  of  lactose  have  we  ? 


12  QuKSTiON  BOOK  TO  pe;li.e;w's  manuai,  of 

How  does  the  usual  form  occur  ? 

How  does  it  taste  and  feel  between  the  teeth? 

How  will  130°  C.  heat  affect  lactose  ? 

What  will  further  heat  do  ? 

Will  milk  sugar  respond  to  the  tests  for  corn  sugar  ? 

Does  phenyl  hydrazine  affect  both  alike  ? 

How  does  it  differ  from  glucose  ? 

Give  its  uses. 

MAIvT  SUGAR,  OR   MAI^TOSE. 

To  what  is  this  sugar  very  similar  ? 

From  what  and  by  what  is  it  produced  ? 

Prolonged  action  will  change  maltose  to  what  ? 

How  else  is  it  produced  ? 

Describe  maltose. 

Is  it  soluble  in  water  and  alcohol  ? 

Will  it  respond  to  the  grape  sugar  tests  ? 

How  does  it  differ  from  lactose  in  the  phenyl  hydrazine  test  ? 

Does  it  ferment  easily  ?     By  what  ? 

What  value  does  tlsis  give  it? 

How  can  starch  be  made  to  undergo  alcoholic  fermentation  ? 

fe;rmentation  experiment. 

What  temperature  is  used  in  this  experiment  ? 

The  starch  is  obtained  from  what  ? 

In  what  proportion  is  rye  meal  mixed  ? 

Why  is  rye  meal  used  ? 

What  is  meant  by  "mashed ?  " 

Why  is  the  mixed  meal  "mashed?" 

What  is  then  added,  and  how  much  ? 

What  does  it  do  ? 

What  is  now  added  ? 

When  is  the  fermentation  completed  ? 

IvESSON  V. 

ALCOHOIv,  CARBON  DIOXIDE,  AND  YEAST. 

To  what  has  the  name  alcohol  been  given  ? 

How  long  has  ethyl  hydrate  been  known  ? 

By  what  process  was  it  first  purified  ? 

What  was  pure  alcohol  first  called,  and  how  used  ? 

Can  it  be  made  from  inorganic  substances  ? 

From  what  is  it  usually  prepared,  and  how  ?  . 

Through  agency  of  what  yeast  plant  ? 

Describe  this  plant. 

What  is  meant  by  top  and  bottom  yeast  ? 

What  is  the  best  temperature  for  yeast  ? 

What  does  it  feed  upon  ? 


MEDICAIv   AND    PHYSIOLOGICAL   CHEMISTRY.  1 3 

What  else  does  it  need  ? 

Does  it  produce  anything  else  besides  alcs)hol  and  carbon  dioxide  ? 

Iviquids  after  fermentation  contain  what  per  cent,  of  alcohol '' 

How  can  per  cent,  be  made  greater  ? 

How  high  can  it  be  made  by  distillation  ? 

Can  it  be  carried  above  94  per  cent.? 

By  what  means? 

What  is  meant  by  hygroscopic  ? 

Describe  alcohol  as  to  sight,  smell,  and  taste. 

Give  specific  gravity. 

Is  specific  gravity  affected  by  addition  of  water 

Of  what  value  is  a  knowledge  of  the  specific  gravity"' 

Give  boiling  temperature. 

Give  color  of  flame. 

What  does  its  vapors  form  ' 

What  is  its  freezing  point' 

Does  it  absorb  water  readily  ? 

What  value  does  this  give  it  ? 

Explain  burning  sensation  when  alcohol  is  swallowed. 

Explain  shrinkage  on  mixing  alcohol  and  water. 

Give  uses  of  alcohol. 

Give  "  Iodoform  Test "  for  alcohol.     (See  experiments.) 

Describe  iodoform. 

Is  this  a  delicate  test  '■' 

Give  the  "  Molybdic  Acid  Test."     (See  experiments.) 

What  is  the  blue  color  due  to  ? 

Explain  the  reaction.        t 

Is  this  a  delicate  test  ? 

Give  the  "  Chromic  Acid  Test."     (See  experiments.) 

Is  it  as  delicate  as  the  preceding  ones  ? 

Give  the  "Acetic-Ether  Test."     (See  experiments.) 

Explain  the  reaction. 

Why  is  sulphuric  acid  added? 

Describe  odor  of  acetic  ether. 

Give  test  for  carbon  dioxide. 

Give  Section  III.  of  Experiments  concerning  yeast. 


14  QUESTION   BOOK   TO    PKLLEW'S   MANUAI,   OF 


PART   II. 


Tfte  Fev.^^  ev^T^S  Fixe3  Oif-s. 


LESSON  VI. 

FATS    AND   SOAP. 

Are  fats  and  oils  classed  as  carbohydrates? 

What  name  do  we  sometimes  give  this  class  of  substances  ? 

How  do  they  differ  from  carbohydrates  ? 

Do  we  know  the  exact  chemical  composition  of  carbohydrates  ? 

Do  we  understand  composition  of  the  hydrocarbons  ? 

To  what  class  of  compounds  do  they  belong  ? 

What  is  meant  by  compound  ethers  '' 

What  have  they  in  common  ? 

Where  do  fats  occur  i* 

What  is  meant  by  the  ' '  highly  oxidizable  foods  ? ' ' 

Where  in  animals  do  we  find  them  ? 

What  is  adipose  tissue  ?  * 

Where  in  vegetation  do  we  find  fats  ' 

How  are  fats  obtained  from  animal  tissue  ? 

What  is  the  disadvantage  in  this  method? 

Give  other  ways  of  o^.taining  it. 

Give  Mouriez's  method  of  obtaining  fat. 

Give  the  composition  of  fats . 

Which  is  hardest,  stearine  or  palmatin  ? 

Does  ordinary  animal  fat  contain  anything  else  ? 

Is  the  same  true  as  to  butter,  castor  weed,  and  linseed  oil  ? 

The  physical  properties  of  fats  depend  upon  what  ? 

These  fats  are  salts  of  what  ? 

In  percentage  composition  which  element  of  formula  predominates  ? 

Why  is  there  more  potential  energy  in  fats  than  carbohydrates  ? 

How  does  their  weight  compare  with  water  ? 

When  pure,  what  is  their  color,  taste,  and  smell  ? 

Do  they  evaporate  easily  ? 

Are  they  soluble  in  water  and  alcohol  ? 

Name  some  volatile  organic  liquids  that  will  dissolve  them. 

Are  they  inflamable  ? 

How  does  dry  heat  or  sulphuric  acid  affect  them  ? 


MEDICAL    AND    PHYSIOLOGICAL   CHEMISTRY.  I5 

How  does  steam,  alkalies,  and  diluted  acids  affect  them  ? 
What  is  the  change,  and  what  is  it  called  ? 
Give  the  uses  of  fats  in  the  body. 
Give  uses  in  medicine. 
Give  other  uses. 

SOAP. 

Give  formula  for  propenyl. 

Give  formula  for  fatty  acid. 

Define  a  soap  technically. 

Define  a  fat  technically. 

Define  glycerine  technically. 

What  are  the  soaps  generally  used  '' 

How  is  soap  generally  made  ? 

Which  metal  makes  the  hard  soap "' 

Explain  reaction  in  soap-making. 

Give  equation  for  making  hard  soap  from  soft  soap. 

What  appearance  has  water  when  soap  is  dissolved  in  it  ? 

Explain  how  soaps  clean  our  hands. 

What  reagent  is  always  present  in  soaps  ■' 

What  else  do  we  find  in  soaps  ? 

How  do  acids  affect  soap  V 

How  do  metallic  salts  affect  them  ? 

Give  preparation  of  lead  soap. 

What  is  formed  when  soap  is  put  in  hard  or  calcareous  water  ? 

Is  it  possible  to  get  a  lather  in  this  kind  of  water  ? 

What  will  aid  in  obtaining  lather,  and  how  ? 

What  is  meant  by  emulsion  ? 

What  is  supposed  to  take  place  ? 

Give  an  instance  where  this  happens. 

How  are  oils  and  fats  best  emulsified  ? 

LESSON  VII. 
Butter,  Oleomargarine,  Glycerine,  and  Oils. 

BUTTER. 

Where  is  this  fat  found,  in  what  per  cent.,  and  in  what  condition  ? 

How  is  it  extracted  ? 

How  does  churning  cause  the  globules  to  coalesce  ? 

Give  per  cent,  of  fat  in  the  butter  of  market. 

What  forms  the  rest  ? 

How  do  we  use  care  to  remove  all  the  milk  from  butter  ? 

What  fat  is  often  used  as  a  substitute  for  butter  i* 

Where  is  this  fat  found,  and  how  prepared  ? 

When  preparing,  what  becomes  of  the  stearine  and  palmin  ? 

How  is  it  now  prepared  for  use  ? 

What  advantage  has  it  over  butter  ? 

Is  butter  fat  very  complex  ? 


1 6  QUESTION   BOOK   TO   PKLLEW'S   MANUAL   OF 

Give  tlie  fats,  butter  fats,  and  some  of  the  other  substances  found  in  it. 

Name  some  of  the  fatty  acids  which  form  butter  fats. 

What  kind  of  salts  of  fatty  acid  are  butter  fats  ? 

Which  of  these  fats  give  the  peculiar  taste  and  odor  to  butter? 

Give  some  properties  of  fatty  acid. 

Do  they  dissolve  in  water 

Are  they  in  these  respects  similar  to  ordinary  fats  ? 

Give  the  process  by  which  we  obtain  fatty  acid  from  butter. 

How  is  ethyl  butyrate  formed  ? 

Give  its  odor  and  uses. 

GLYCERINE. 

Give  the  formula  and  its  synonyms 

This  substance  is  formed  when  ? 

Is  the  glycerine  we  use  obtained  while  manufacturing  soap  ? 

Why  is  not  this  glycerine  used? 

Where  is  the  glycerine  of  commerce  obtained,  and  how  ? 

Where  else  is  glycerine  produced  ? 

Describe  glycerine. 

Can  it  be  solidized  and  crystallized  ? 

Can  it  be  evaporated  ' 

Will  it  burn  ' 

What  will  decompose  it  ' 

Will  it  undergo  alcoholic  fermentation  ? 

This  property  gives  it  what  particular  use  ? 

Can  it  be  fermented  ? 

How  is  nitroglycerine  made  ? 

Give  some  of  the  uses  of  glycerine. 

THE    OILS. 

How  do  oils  differ  from  ordinary  fats  ? 

Is  castor  oil  a  vegetable  or  animal  oil  ? 

Obtained  from  what  plant,  and  what  part  of  plant  ? 

Where  is  the  plant  found  ? 

How  are  the  two  grades  of  oil  obtained  ? 

Describe  the  pure  oil. 

How  is  it  distinguished  from  the  other  oils? 

Of  what  is  castor  oil  made  up  ' 

Will  this  fat  saponify  ?  and  if  so,  how '' 

Give  some  of  its  uses. 

Where  and  how  is  olive  oil  obtained  ? 

Does  its  quality  vary — according  to  what  ? 

Where  does  the  finest  grade  come  from  ? 

Describe  the  pure  oil. 

Of  what  is  it  made  up  ? 

How  does  air  affect  it,  and  why  ? 

Give  uses  of  the  best  and  inferior  grades. 

Do  we  get  it  pure  ? 


MEDICAL   AND    PHYSIOLOGICAI.    CHEMISTRY.  17 

With  what  is  it  adulterated  ? 

Where  is  cod  liver  oil  found,  and  how  extracted  ? 

Describe  the  pure  oil. 

Of  what  is  it  made  up  ? 

Is  it  easil}^  digested  ? 

Give  some  of  its  uses. 

How  is  it  adulterated  ? 


QUESTION    BOOK   TO    PELI^EW'S    MANUAL   OF 


PAI^T   III. 


INTRODUCTION. 

Are  these  classed  as  proximate  principles  ? 

What  substance  do  they  all  resemble  ? 

Are  they  found  in  the  animal  or  vegetable  kingdom  ? 

Where  in  vegetables  are  they  found  ' 

Where  in  animal  tissue  ' 

Does  animal  life  form  these  bodies  ? 

Give  the  composition  of  proteids. 

The  mineral  matter  present  is  regarded  as  what  ? 

Which  element  is  the  most  characteristic  ? 

What  name  is  often  given  to  these  bodies  ? 

Where  do  we  get  the  nitrogen  to  form  proteids  ? 

Is  our  knowledge  perfect  concerning  structure  of  proteids  ? 

Are  they  crystalline  or  amorphous  bodies  ? 

Are  they  all  diffusible  ? 

Are  they  closely  related  to  each  other  ? 

Can  they  be  transformed  one  into  another  in  laboratory  ? 

Are  they  soluble  in  water  ? 

Are  they  soluble  in  neutral  salts  ? 

How  do  diluted  acids  and  alkalies  affect  them  ? 

Are  they  soluble  in  alcohol  and  ether? 

Name  some  reagents  which  will  precipitate  proteids. 

Name  the  most  efficacious  salt  as  a  precipitating  reagent. 

How  does  precipitating  affect  their  identity  ? 

Do  they  decompose  readily  ? 

How  does  continued  heat  affect  them  in  air''' 

How  do  they  act  when  boiled  with  diluted  acids  ? 

How  do  the  unorganized  ferments  affect  them  V 

How  do  the  organized  ferments  affect  them  ? 

Are  they  easily  classified  ?     Why  ? 

What  is  the  given  classiiication  based  upon  ;* 

What  are  the  two  main  divisions  ? 

ANIMAIv   PROTEIDS. 

Give  the  eight  classes. 

How  does  water  affect  the  "Albumens  ?  " 


MEDICAL    AND    PHYSIOLOGICAI,   CHEMISTRY.  1 9 

How  does  heat  affect  them  ? 

Give  the  two  varieties. 

How  does  water  and  salt  solutions  affect  the  "  Globulines  ?  " 

How  does  heat  aflfect  them  ? 

Give  the  five  varieties. 

How  does  water  and  salt  solutions  affect  the  "Derived  Albumens ? " 

What  will  dissolve  them  ? 

Give  the  two  varieties. 

Why  can't  caseine  be  included  in  this  group  ? 

How  does  water,  salt  solutions,  and  diluted  acids  affect  "  Fibrine?  " 

How  is  fibrine  coagulated  ? 

How  does  water,   salt  solutions,   diluted   and   strong   acids  affect  the 
' '  Coagulated  Proteids  ?  ' ' 

How  does  water,  salt  solutions,  diluted  acids,    and  alkalies  affect  the 
"Amyloid  Proteid, "  or  "  Lardacine  ?  ' ' 

How  does  iodine  affect  lardacine  ? 

Where  do  "Albumoses  "  stand? 

In  what  are  they  soluble  ? 

Are  they  diffusible  ? 

What  dissolves  "  Peptones  ?  " 

What  will  precipitate  them  ? 

Are  they  diffusible  ? 

VEGETABIvE   PROTEIDS. 

Give  the  four  classes. 

How  does  water  and  heat  affect  "Plant  Albumens ?  " 

How  does  water,  heat,  and  Na  Ce  affect  "Plant  Globulines?" 

How  does  water,  salt  solutions,  and  diluted  alcohol  affect  "Plant  Case- 
ines  ?  " 

Give  the  three  plant  caseines. 

How  does  water  and  alcohol  affect  "  Gluten  Proteids  ?  " 

AlyBUMINOIDS. 

where  are  albuminoids  found? 

Are  they  similar  to  proteids  proper  ? 

How  distinguished  from  them  ? 

Have  they  been  isolated  ? 

Name  the  most  important  ones. 

In  which  kingdoms  are  they  found  principally  ? 

Where  about  in  animal  tissue  ? 

Is  this  true  of  proteids  proper  ? 

Give  some  structures  composed  of  these  bodies. 

Are  they  all  soluble  in  water? 

How  does  boiling  affect  them  ? 

Are  thev  digestible  ? 

LESSON  VIII. 

GENERAL  PROTEID  REACTIONS. 

What  reactions  are  referred  to  in  the  heading  ? 


20  QUESTION   BOOK   TO    PEIvLEW'S   MANUAL   OF 

Name  these  reactions. 

Give  the  Xanthro-proteic  Reaction.     (See  experiments.) 

What  is  the  resulting  yellow  substance  in  this  reaction  ? 

In  what  form  is  it  ?  and  how  does  water,  alcohol,  and  ether  affect  it  ? 

What  will  dissolve  it?  and  what  does  it  form  with  bases  ? 

How  are  the  salts  formed  ? 

Is  this  a  delicate  reaction  ? 

Give  the  Millon's  Reaction.     (See  experiments.) 

How  is  Millon's  reagent  formed  ? 

What  sometimes  causes  this  test  to  fail  ?  and  how  ? 

Does  this  reaction  affect  albuminoids  and  proteids  alike  ? 

Give  the  Biuret  Reaction.     (See  experiments.) 

What  will  intensify  the  color  ? 

Do  you  use  diluted  or  concentrated  Cu  S  O4,  ?     Why  ? 

Is  this  a  delicate  test  ? 

Give  the  Ferro-cyanide  Reaction.     (See  experiments.) 

Give  the  Sodic-sulphate  Reaction.      (See  experiments.) 

Why  is  acetic  acid  used  instead  of  hydrochloric  ? 

Why  is  this  a  valuable  reaction  ? 

Give  the  Picric-Acid  test.     (See  experiments.) 

Is  this  a  very  important  test  ? 

Give  this  test  when  testing  for  glucose. 

AIvBUMENS. 

Where  are  albumens  found  ? 

Are  they  soluble  in  water,  diluted  acids,  and  salts  ? 

What  does  coagulate  them  ? 

What  does  heating  with,  acids,  or  alkalies,  do  to  them  ? 

What  do  they  form  with  metals  ? 

Are  they  digestible  ? 

Give  the  two  varieties  of  albumens. 

What  is  meant  by  dialysis  ? 

EGG  ALBUMEN. 

As  found  in  egg,  is  it  concentrated  or  diluted  ? 

With  what  is  it  associated  ? 

How  is  egg  albumen  purified  ? 

Describe  it  when  dried  at  low  temperature. 

Describe  it  in  concentrated  and  diluted  solutions. 

How  does  heat  affect  it  ? 

What  else  will  cause  coagulation  ? 

Does  serum  albumen  coagulate  with  same  reagents  ? 

Is  our  knowledge  perfect  concerning  its  chemical  structure  ? 

What  element  does  it  contain  besides  C  O  H  and  N  ? 

What  do  we  infer  from  its  different  coagulating  temperatures  ? 

For  what  poison  is  it  used  as  an  antidote  ? 

Give  uses  for  egg  albumen  besides  food. 


MKDICAIv   AND    PHYSIOI.OGICAL    CHEMISTRY.  21 

SERUM     ALBUMEN. 

Where  is  this  albumen  found,  and  in  what  per  cent.? 

Under  pathological  conditions,  where  is  it  found  ? 

From  what  and  how  can  it  be  prepared  ? 

Describe  this  albumen  when  pure. 

What  varies  the  coagulating  temperature  ? 

Give  the  four  points  of  difference  between  egg  and  serum  albumen. 

Give  uses  of  serum  albumen. 

GLOBULINES. 
Give  the  five  varieties  in  this  class. 
How  do  they  differ  from  the  preceding  class  ? 
What  will  cause  them  to  dissolve  ? 

Why  is  it  difficult  to  distinguish  between  albumens  and  globulines  ? 
What  will  precipitate  the  globulines  ? 
How  does  standing  under  water  affect  them  ? 
How  does  heat  affect  their  neutral  solutions  ? 
How  do  diluted  acids  and  alkalies  affect  them  ? 
How  do  concentrated  acids  and  alkalies  affect  them  ? 

VITELLINE. 
Where  is  vitelline  found,  and  in  what  per  cent.? 
With  what  is  it  associated  ? 
What  coloring  matter  is  found  with  it  ? 
To  what  is  its  color  due  ? 

How  does  sunlight  and  cone.  H  N  O3  affect  it  ? 
Do  we  extract  vitelline  absolutely  pure  ? 

Is  it  identical  with  the  proteids  found  in  the  yolk  of  eggs  of  other  birds  ? 
How  is  it  prepared  and  purified  ? 
Describe  it  when  pure. 
What  will  coagulate  it,  and  what  dissolve  it  ? 

IvESSON  IX. 
Globulines  {continued). 

CRYSTALLINE. 
Many  claim  this  to  be  identical  with  what  ? 
Where  is  it  found,  and  associated  with  what  ? 
How  is  it  extracted  ? 
Give  coagulating  temperature. 

MYOSIN. 

Where  is  myosin  found,  and  under  what  conditions  ? 

To  what  is  formation  of  myosin  similar  ? 

What  is  muscle  plasma  ? 

What  causes  this  spontaneous  coagulation  after  death  ? 

Give  the  name  of  the  myosin  ferment. 

What  happens  when  the  fibers  of  myosin  contract  ? 

The  change  is  accompanied  b}-  what  ? 


22  que;stion  book  to  pki.i.ew's  manual  op 

Give  the  changes  in  muscular  tissue  when  coagulation  sets  in.  , 

How  soon  after  death  does  this  coagulation  commence  ? 

When  does  it  stop  ? 

How  is  myosin  obtained  and  purified  ? 

How  does  Na  CI  and  alkalies  affect  it  ? 

What  does  it  form  with  acids  ? 

How  is  syntonine  formed  with  it  ? 

Is  it  easily  digested  ? 

PARAGivOBUiyiNE  [serum  globuUne). 
Where  is  paraglobuline  found,  and  associated  with  what  ? 
How  is  it  obtained  and  purified  ? 
How  does  Na  CI  and  the  alkalies  affect  it  ? 
In  what  pathological  condition  is  it  sometimes  found  ? 
Is  it  easily  distinguished  from  serum  albumen  when  occurring  in  urine  ? 
MBRINOGEN. 

To  what  is  this  name  given  ? 
Explain  the  coagulation  of  blood. 
How  is  fibrinogen  obtained  ? 
How  does  Na  CI  and  Co  affect  it  ? 
How  does  dialyzing  affect  it  ? 
Give  the  use  of  fibrinogen. 

DERIVED    PROTEIDS. 
Acid  Albumen. 
From  what  and  how  is  this  albumen  derived  ? 
Are  they  constant  quantities  ? 
How  does  water  and  the  acids  affect  them  ? 
How  do  alkalies  affect  them  ? 
Will  heat  or  ferments  coagulate  them  ? 

What  do  they  represent  ? 

Syntonine. 
How  is  syntonine  formed  ? 
How  is  it  precipitated  from  solutions  ? 
Describe  syntonine. 

How  does  water,  neutral  solutions  affect  it  ? 
How  do  acids  and  alkalies  affect  it  ? 
What  will  precipitate  it  ? 
How  does  lime  water  and  N  H4  CI  affect  it  ? 
Give  its  use. 

Alkali  Albumens. 

How  are  these  albumens  produced  ? 

How  do  they  differ  from  one  another? 

Do  they  differ  from  Acid  Albumens  in  more  than  reaction  ? 

Have  they  distinct  chemical  properties  ? 

How  does  water,  solutions  of  Na  CI  affect  them  ? 

Do  they  combine  with  any  of  the  metals  ? 

Forming  what  ? 


MEDICAL   AND    PHYSIOLOGICAL    CHEMISTRY.  23 

LESSON  X. 

FiBRiNE— Vegetable  Proteids— Test  for  Sulphur  in  Proteids. 

FIBRINE. 

Where  and  how  is  fibrine  produced  ? 

Of  what  great  use  is  it  ? 

Describe  the  phenomena  of  coagulation. 

How  can  fibrine  be  obtained  ? 

Describe  pure  fibrine. 

When  heated  in  water,  how  is  it  affected  ? 

How  affected  by  dry  heat  ? 

Does  drying  destroy  it  ? 

Does  it  dissolve  in  water,  alcohol,  or  alkalies  ? 

How  do  acids  affect  it  ? 

How  does  open  air  affect  it? 

Are  all  these  properties  the  same  in  boiled  fibrine  ? 

COAGULATED  PROTEIDS. 

From  what  and  how  are  these  proteids  produced  ? 

Coagulated  proteids,  as  derived  proteids,  seem  to  be  associated  with  what  ? 

Upon  what  does  their  formation  seem  to  depend  ? 

How  does  water,  neutral  salts,  diluted  acids,  and  alkalies  affect  them  ? 

What  change  is  produced  by  caustic  alkalies  and  warm  acids  ? 

Are  they  readily  digested  ? 

AMYLOID  SUBSTANCE — LARDACEIN. 

Where  is  this  found,  and  is  indicative  of  what  ? 

What  appearance  does  it  give  to  the  tissues  ? 

How  is  it  obtained  ? 

When  obtained,  how  does  it  appear  ? 

How  does  water  and  alcohol  affect  it  ? 

How  does  cone.  HCl  and  caustic  alkalies  affect  it  ? 

How  does  it  differ  from  all  the  other  proteids  ? 

In  what  does  it  resemble  carbohydrates  ? 

What  characterizes  it  as  a  proteid  ? 

VEGETABLE  PROTEIDS. 

Does  animal  tissues  form  any  proteids? 

Are  the  vegetable  proteids  widely  scattered? 

Where  in  plants  are  they  found  ? 

How  do  they  often  differ  from  animal  proteids? 

In  what  are  they  similar  to  animal  proteids  ? 

How  many  are  common  to  both  kingdoms  ? 

What  is  supposed  to  take  place  in  the  digestion  of  vegetable  proteids  ? 

Are  vegetable  proteids  easily  classified  ? 

Name  the  plant  proteids. 

Which  has  no  counterpart  among  animal  proteids  ? 


24  QUESTION   BOOK   TO   PEI^IvEW'S   MANUAL   OP 

PLANT  AL,BTJMEN. 

Is  there  any  doubt  about  there  being  such  substances  as  plant  albumens  ? 
How  are  they  prepared,  and  to  what  tests  do  they  respond  ? 

PLANT  GLOBULIN. 
From  what  is  this  large  class  of  compounds  derived,  and  how  ? 
In  what  do  they  resemble,  and  in  what  differ  from,  animal  globulin  ? 

PLANT  CASEINS. 
How  do  acids  and  diluted  alkalies  affect  this  class  ? 
Which  is  the  most  important  number  of  this  group  ? 
Where  is  it  found,  and  how  extracted  ? 
Of  what  value  is  it  ? 
Give  another  number  of  this  group. 
In  what  does  it  differ  from  other  gluten  compounds? 
What  are  formed  on  adding  salts  to  its  solutions  ? 

GLUTEN    PROTEIDS. 
Where  is  gluten  found,  and  of  what  importance  is  it? 
How  does  water  affect  it  ? 
Kxplain  the  rising  of  bread. 
How  does  baking  the  bread  help  the  rising  ? 
Of  what  value  is  raised  bread  ? 
How  can  gluten  be  extracted  from  flour  ? 
Gluten  thus  prepared  contains  what  ? 
Describe  it  when  dry. 

How  does  water,  neutral  salts,  and  alcohol  affect  it  ? 
How  do  diluted  acids  and  alkalies  affect  it? 
What  do  some  claim  as  to  its  existence  in  dr}'  flour  ? 
What  does  gluten  of  wheat  flour  seem  to  consist  of? 
Name  these  proteids. 

SULPHUR  IN   PROTEIDS. 
Why  are  the  tests  under  this  heading  of  so  much  importance  ? 
Name  these  tests. 

Which  is  the  simplest  and  most  satisfactory  ? 
Give  this  test.     (See  experiments. ) 
Upon  what  does  this  test  depend  '^ 
In  what  else  is  this  used  as  a  qualitative  test  ? 
How  is  the  test  used  in  testing  sewer  gas  ? 
Give  the  "  Bismuth  Test."     (See  experiments.) 
Will  this  test  interfere  with  the  test  for  glucose  in  the  same  liquid  ? 
Is  the  "Sodic  Nitro-prusside  Test  "  a  delicate  test? 
Give  this  test.     (See  experiments. ) 
What  is  this  test  based  upon  ? 
In  what  form  must  the  sulphur  exist  ? 
What  per  cent,  of  sulphur  is  found  in  a  hair? 


MEDICAL    AND    PHYSIOI.OGICAI,    CHEMISTRY.  25 


PART  IV. 

THE  INORGBNIC  COPTITUENTS  OF  THE  BODY, 

LESSON  XI. 
Oxygen,  Hydrogen,  Chlorine,  and  Hydrochloric  Acid. 

OXYGEN. 

Give  the  atomic  weight  of  oxygen. 

Is  oxygen  a  very  abundant  element  ? 

What  per  cent,  of  atmosphere  is  oxygen  ? 

What  per  cent,  of  water  is  oxygen  ? 

What  per  cent,  of  the  earth's  crust  is  oxygen  ? 

Is  it  very  abundant  in  organic  tissue  ? 

How  can  it  be  prepared  ? 

Give  its  physical  properties. 

How  do  fish  obtain  their  oxygen  ? 

Will  it  combine  with  other  elements? 

Forming  what? 

What  is  meant  by  combustion  ? 

What  is  the  great  source  of  energj'  and  life  ? 

Why  do  substances  burn  in  oxygen  and  not  in  atmosphere  ? 

How  does  oxygen  act  in  the  combustion  of  organic  bodies  ? 

What  do  non-metallic  oxides  form  with  H  O  V 

Give  the  physiological  properties  of  oxygen. 

Give  uses  of  oxygen  in  medicine  and  in  the  arts. 

hydrogen. 
Give  the  atomic  weight  of  hydrogen. 
Which  was  discovered  first,  oxygen  or  hydrogen  ? 
Where  does  it  exist  free  ? 
Where  does  it  exist  in  combination  ? 
How  can  it  be  prepared"? 
Give  its  physical  properties. 
Does  it  support  combustion  ? 
When  it  burns,  what  does  it  form  ? 
When  does  it  become  explosive? 
What  is  meant  by  it  being  a  reducing  agent? 
How  does  hydrogen  act  in  the  presence  of  arsenic  ? 
Give  properties  of  A  H. 
How  does  it  act  when  heated  in  a  closed  tube? 


26  QUEISTION   BOOK   TO   PELLKW'S   MANUAI.   OP 

How  does  hydrogen  act  with  antimony  ? 

How  is  the  arsenic  mirror  distinguished  from  the  one  by  antimony  ? 

What  is  this  mirror  test  called  ? 

For  what  is  hydrogen  used  ? 

CHLORINE. 

Give  atomic  weight  of  chlorine. 

Does  chlorine  occur  free  in  nature  ? 

Are  its  compounds  numerous? 

In  what  form  is  it  in  the  atmosphere? 

In  what  form  is  it  always  found  in  natural  water? 

In  what  form  do  we  find  it  in  great  deposits? 

What  is  the  formula  for  common  salt  ? 

In  what  form  is  it  found  in  the  juices  of  animals  and  plants  ? 

What  are  the  alkaline  metals  ? 

How  is  chlorine  prepared  ? 

How  is  it  treated  for  uses  in  the  arts  ? 

Give  its  physical  properties. 

Does  it  burn  in  oxygen  and  hydrogen  ? 

Give  the  three  ways  it  acts  upon  organic  matter. 

Which  of  these  three  gives  it  bleaching  properties  ? 

Has  chlorine  much  affinity  for  the  metals  ? 

Are  all  the  metallic  chlorides  soluble  in  H2  O — with  what  reaction  ? 

Give  the  physiological  properties  of  chlorine. 

Give  the  uses  of  chlorine. 

HYDROCHI^ORIC  ACID. 

How  long  has  Hcl  been  known  ? 

What  is  an  alchemist  ? 

What  is  ' '  aqua  regia  ?  " 

Where  in  nature  is  the  gas  found? 

How  can  it  be  prepared  ? 

Hcl  as  a  by  product  in  the  soda  industry  is  contaminated  with  what  ? 

Give  its  physical  properties. 

Give  another  name  for  hydrochloric  acid. 

What  test  serves  for  both  Hcl  and  ammonia  ? 

What  is  the  most  delicate  test  for  Hcl  ? 

Give  properties  of  AgCl. 

Give  another  test  for  Hcl ;  also  the  properties  of  the  resulting  salt. 

Give  physiological  use  of  Hcl. 

In  what  per  cent,  is  it  in  the  gastric  juice? 

Give  its  use  in  medicine. 

Give  its  uses  in  the  arts. 

IvESSON  XII. 

Sulphuric,  Carbonic,  and  Nitric  Acids, 
sulphuric  acid. 
Give  the  formula  for  sulphuric  acid. 
How  long  has  this  acid  been  known  ? 


MEDICAID   AND    PHYSIOLOGICAL    CHEMLSTRY.  27 

What  did  the  alchemists  call  it,  and  from  what  did  they  prepare  it? 

Where  is  it  occasionally  found  free  in  nature,  and  how  formed  ? 

Are  its  salts  numerous  ? 

Name  some  of  them,  and  where  found. 

How  is  the  acid  of  commerce  prepared  ? 

Give  its  physical  properties. 

Give  its  chemical  properties  and  uses. 

How  does  it  act  on  metals  ? 

Are  its  salts  soluble  ' 

What  salts  serve  as  good  tests  for  H  S  and  O  ? 

How  are  Epsom  or  Glanber's  salts  good  antidotes  for  lead  poisoning? 

Are  salts  of  H  S  and  O  as  numerous  as  those  of  Hcl  ? 

Is  the  acid  found  in  the  animal  economy  ? 

How  does  it  affect  animal  tissue  ? 

Is  it  as  corrosive  as  HNO3  ? 

What  is  the  proper  treatment  when  acids  get  on  the  skin  ? 

Is  H2  SO4  used  much  in  the  arts  and  in  medicine  ? 

Give  its  uses  in  the  arts. 

CARBONIC    ACID. 

Give  the  formula  for  the  acid. 

Give  the  name  and  formula  for  the  gas. 

What  was  the  gas  first  called  ? 

Where  is  the  gas  found  ? 

Has  the  acid  many  salts  ? 

Name  some  of  them. 

Give  a  simple  way  of  producing  this  gas. 

How  is  it  prepared  on  large  scale  ? 

Give  its  physical  properties. 

Has  the  gas  acid  properties  ? 

How  is  the  acid  formed  ? 

Are  the  acid  and  normal  salts  alike  in  solubility  ? 

Where  is  this  gas  found  in  the  human  body  ? 

Of  what  value  is  it  to  plants  ? 

What  effect  is  produced  by  its  inhalation  ? 

Does  atmosphere  filled  with  CO2  contain  much  O  ? 

How  does  it  act  when  taken  as  effervescing  beverages? 

Give  its  uses. 

NITRIC  ACID. 

Give  the  formula  for  nitric  acid. 
What  name  did  the  alchemists  give  to  it  ? 
Where  does  it  exist  free,  and  how  formed  ? 
Where  are  its  salts  found,  and  how  formed  ? 
What  is  saltpeter,  and  where  found  ? 
What  is  Chili  saltpeter,  and  where  found  ? 
Give  physical  properties  of  HNO3. 
Give  its  chemical  properties. 
Is  it  very  corrosive  to  the  body  ? 


28  QUESTION    BOOK    TO    PEI^IvEW'S    MANUAI.   OF 

How  does  HNO3  act  upon  metals  ? 

What  do  the  tests  for  this  acid  depend  upon  ? 

How  does  it  act  with  FeS04  in  the  presence  of  H2  SO4  ? 

How  does  it  act  with  organic  bodies  ? 

How  does  it  act  with  aniline  ? 

Give  the  test  with  brucine.     (See  experiments.) 

Give  its  physiological  properties. 

Give  its  uses. 

LESSON  xni. 
Phosphoric  Acid,  Iron,  and  Aluminium, 
phosphoric  acid. 
Give  formula  for  phosphoric  acid. 
Is  it  found  free  in  nature  ? 
Are  its  salts  numerous,  and  where  found  ? 
How  is  it  prepared  ? 
Give  properties  qf  phosphoric  acid. 
Are  its  salts  ever  acid  in  reaction  ? 
Give  the  most  delicate  test  for  phosphoric  acid. 
In  what  is  the  precipitate  of  this  test  soluble  and  insoluble  ? 
Give  the  ammonium  magnesium  phosphate  test. 
Give  the  argentic  phosphate  test. 

iron. 
Where  is  iron  found  free,  and  where  in  combination  ? 
Where  is  it  found  in  life  ? 
How  is  it  extracted  from  its  ores  ? 

What  impurities  does  cast  iron  contain  ?  , 

What  is  wrought  iron,  and  how  made  ? 
What  is  steel,  and  how  made  ? 
Give  physical  properties  of  wrought  iron  ? 
What  peculiar  properties  has  it  ? 
What  two  classes  of  compounds  does  iron  form? 
How  can  they  be  changed  from  one  to  the  other  ? 
In  testing  for  iron  in  substances,  what  reagents  are  principally  used 
What  must  be  the  reaction  of  the  solutions,  and  why? 
Give  the  tannate  of  iron  test. 

For  a  long  time  the  resulting  product  of  this  test  was  used  for  what? 
The  resulting  blood-red  color  is  destroyed  and  restored  by  what? 

AI^UMINIUM. 

Salts  of  this  metal  have  been  known  how  long,  and  what  called  ? 

Does  it  occur  free  in  nature  ? 

Where  is  it  found,  and  associated  with  what? 

How  is  it  now  extracted  from  its  salts,  and  how  formerly  ? 

Give  its  phj'sical  properties. 

Give  its  chemical  properties. 

In  what  do  the  alum  salts  resemble  each  other  ? 


MEDICAL    AND    PHYSIOLOGICAL    CHEMISTRY.  29 

Give  formula  for  soda  alum  and  chrome  alum. 

How  do  the  alums  differ  from  these  '> 

How  is  burnt  alum  made,  and  how  does  cobaltic  affect  it  ? 

What  is  Thenard's  blue,  and  for  what  used? 

What  is  the  test  most  usually  employed? 

How  can  iron  and  aluminium  be  separated? 

What  are  lakes,  and  how  formed  ? 

For  what  and  how  are  lakes  used  '.' 

Give  uses  of  aluminium. 

LESSON  XIV. 
Calcium  and  Magnesium. 

CALCIUM. 

How  long  h&ve  compounds  of  calcium  been  known,  and  for  what  used  ? 
Is  the  metal  ever  found  free  in  nature  ? 
Where  are  its  compounds  found,  and  similar  to  what? 
In  what  form  is  it  found  in  marble,  chalk,  limestone,  etc.? 
Give  some  other  forms  in  which  it  occurs,  and  where  found. 
How  is  the  metal  prepared  from  its  salts  ? 
Where  and  how  are  its  salts  derived  ? 
Give  physical  properties  of  the  metal. 

Which  is  the  most  important  compound,  and  how  does  it  act  under  heat? 
For  what  is  this  reaction  used  on  a  large  scale  ? 
What  is  meant  by  slaked  and  unslaked  lime  ? 
Give  the  difference  between  air-slaked  and  water-slaked. 
How  can  the  water-slaked  be  changed  to  air-slaked,  or  CaCO  ? 
Describe  these  two  compounds. 

Give  the  sulphate  test  for  calcium  with  its  objection. 
Do  magnesium  salts  act  similarly  ? 
Describe  calcic  oxalate. 

How  does  a  quick  reaction  in  concentrated  solutions  differ  from  slow  re- 
action in  diluted  solutions  ? 

MAGNESIUM. 

Is  the  metal  found  free  in  nature  ? 

In  what  forms  do  we  find  its  compound,  and  where  ? 

Give  the  form  as  found  in  plants  and  animals. 

How  is  the  metal  prepared  ? 

Give  its  physical  properties. 

How  does  heating  in  air  or  with  oxygen  affect  it  ? 

How  do  diluted  alkalies  and  acids  affect  it  ? 

What  is  MgO  called,  and  how  prepared  on  large  scale  ? 

Describe  MgO,  giving  its  action  with  water. 

For  what  is  Mg  (OH)  sometimes  tised  in  medicine? 

What  is  the  best  test  for  magnesium  compounds  ? 

Triple  phosphate  gives  what  form  of  crystals  ? 

How  can  calcium  and  magnesium  be  separated  ? 

Give  the  separation  when  iron  is  with  them. 


30  QUESTION   BOOK   TO   PELIvEW'S   MANUAI^  OF 

IvESSON  XV. 
Ai^KALiNE  METAI.S,  Wood  Ashes,  Acidimetry  and  Ai,kai,imetry. 

ALKALINE  METALS. 
Name  the  alkaline  metals. 

How  are  the  metals  of  this  group  characterized  ? 

In  what  are  the  earthly  metals  La,  Mg,  Ba,  and  Sr  similar  and  dissimilar? 
What  alkaline  metals  are  most  prominent? 
Is  ammonium  a  metal  ? 
How  are  its  compounds  distinguished  ? 
How  can  the  gas  be  set  free,  and  how  recognized  ? 
Are  ammonium  compounds  soluble  in  water? 
How  does  ammonium  act  with  PtCl  ? 
Describe  the  crystals  formed. 

SODIUM. 

For  what  is  this  metal  used  on  a  large  scale  ? 

Is  it  found  free  in  nature  ? 

Give  some  of  its  compounds,  its  chief  one,  and  where  are  they  found  ? 

How  is  the  metal  prepared  ? 

Describe  sodium  and  sodic  hydrate. 

How  does  water  affect  sodium? 

Give  the  most  delicate  test  for  sodium,  and  its  objection. 

Give  the  potassium  antimoniate  test. 

What  is  the  form  of  Na  CI  crystals  ? 

POTASSIUM. 

How  is  this  metal  prepared  ? 

Give  its  properties  and  color  when  burnt  in  flame. 

Can  the  color  be  seen  if  sodium  is  present  ? 

LITHIUM. 

Of  what  value  is  this  metal  ? 

What  compounds  are  used  in  medicine  ? 

What  is  the  carmine-red  test  ? 

How  can  lithium  be  separated  from  sodium  and  potassium  ? 

WOOD  ASHES. 

What  do  ashes  of  plant  represent? 

Besides  the  mineral  matter,  what  else  forms  the  plant  ? 

What  is  the  per  cent,  of  mineral  matter? 

How  will  the  absence  of  either  iron,  phosphorous,  or  silica  affect  the  plant  ? 

The  main  bulk  of  the  ordinary  ashes  is  what  ? 

How  do  sea  weeds  differ  from  land  plants  ? 

How  do  we  test  ashes  ? 

ACIDIMETRY   AND   ALKALIMETRY. 

Explain  how  to  get  strength  of  acids  and  alkalies. 


MEDICAL   AND    PHYSIOLOGICAL   CHEMISTRY.  3 1 


PART    V. 

Welter  AFieilysis. 

LESSON  XVI. 

WATER    ANALYSIS. 
What  three  uses  of  water  often  require  examination  ? 

WATER    FOR   MANUFACTURING   PURPOSES. 

For  uses  in  steam  boilers,  what  substances  are  examined  for  ? 

Why  do  we  examine  for  these  substances  ? 

Which  is  the  least,  and  which  is  the  most,  injurious  of  the  three,  and  why  ? 

How  can  the  bicarbonates  be  removed  ? 

When  the  sulphates  are  present,  can  the  water  be  purified  ? 

WATER   FOR  LAUNDRY  PURPOSES. 
What  salts  injure  water  for  laundry  purposes,  and  how? 
Are  the  sulphates  objectionable  in  laundry  water? 

QUANTITATIVE   DETERMINATION    OF   HARDNESS. 

How  is  the  amount  of  hardness  determined  ? 
How  is  the  standard  solution  of  soap  made  ? 
How  is  the  end  of  the  reaction  known  ? 
How  is  the  permanent  hardness  determined  ? 

Tests  for  Drinking  Water. 

BIOLOGICAL  tests. 
What  do  we  test  for  under  this  head  ? 

What  is  the  object  in  Koch's  gelatine  plate-culture  method? 
Is  this  an  easy  and  accurate  method? 
What  are  its  disadvantages  ? 

Would  it  be  of  any  importance  if  the  microbes  could  be  counted,  and 
why? 

Are  the  biological  tests  satisfactory  ? 

CHEMICAL  TESTS. 

What  two  constituents  render  drinking  water  dangerous  ? 
Organic  matter  in  sewerage  is  largely  what  ? 
B3-  what  is  it  attacked,  and  what  results  ? 
Where  else  is  ammonia  found  ? 

What  is  Nessler.'s  test? 


32  QUESTION    BOOK    TO    PKIvLEW'S    MANUAL    OF 

How  is  the  test  used  quantitatively  ? 

What  is  increase  and  decrease  of  ammonia  due  to  ? 

When  ammonia  is  present  in  large  quantities,  it  shows  what  ? 

What  is  always  present  in  fresh  sewerage  ? 

How  do  we  get  a  good  idea  of  this  ? 

What  does  albuminoid  ammonia  indicate  ? 

How  are  nitrites  and  nitrates  formed  in  water? 

The  presence  of  nitrous  salts  shows  what  ? 

Is  il  easy  to  test  for  them  ? 

What  is  the  test  based  upon,  and  is  it  an  interesting  test? 

Where  do  nitrites  and  nitrates  occur  in  small  quantities,  and  how  formed  ? 

What  takes  place  in  this  process  of  oxidation  ? 

In  what  two  ways  do  we  test  for  nitrates  ? 

What  is  the  Reduction  method  ? 

What  is  the  Phenol-Sulphonic-Acid  test  ? 

Are  the  nitrates  and  nitrites  permanent  products  in  water  ? 

When  chlorides  occur,  are  they  permanent  ? 

What  chloride  is  always  present,  and  what  influences  the  quantity  ? 

Have  we  any  standard  as  to  the  limit  of  salt  in  unpolluted  water  ? 

How  do  we  determine  quantity  of  salt  in  mineral  water  ? 

What  was  potassic  permanganate  often  used  for  in  water  analysis  ? 

How  are  the  phosphates  tested*  for  ? 

How  is  the  total  solid  matter  determined  ? 

What  are  tested  for  in  mineral  waters  ? 

To  what  is  improvement  due  in  stays  at  mineral  springs  ? 


MKDICAIv   AND    PHYSIOLOGICAL   CHKMISTRY.  33 


PART  VI. 


Tfie  ilT2iT2'2af  Tn  e,  €,ae5  ^ttSl  SecretioiQ^. 


LESSON  XVII. 

BONE. 

Is  the  chemical  composition  of  bone  constant  ? 
Give  the  composition  in  adults. 
Where  is  the  fat  found  ? 

What  else  is  in  composition  of  bone  besides  water,  fat,  osseine,  and  min- 
eral matter? 

What  gives  elasticity  to  bone  tissue  ? 

How  does  ether  added  to  dry  bone  affect  it  ? 

What  gives  strength  and  hardness  to  bone  tissue  ? 

Is  the  amount  of  hardness  or  elasticity  always  the  same  ? 

In  a  general  way,  how  much  is  organic  and  how  much  inorganic  ? 

OSSEINS  (collagen). 
Osseine  is  a  mixture  of  what? 
How  is  osseine  obtained  ? 
Give  its  physical  properties. 
How  does  water,  acids,  and  alkalies  affect  it  ? 
What  will  dissolve  it,  forming  what  ? 

GELATINE. 
What  is  gelatine  similar  to  ? 
How  affected  by  warm  and  cold  water  ? 
Cooling  of  diluted  solutions  form  what  ? 
Describe  gelatine,  and  has  it  any  nutritive  value? 
What  is  glue  ? 

How  is  gelatine  used  in  photography  ? 

Will  gelatine  and  osseine  respond  to  the  general  proteid  reactions? 
What  is  the  difference  between  rawhide  and  leather? 
What  elements  make  up  osseine  and  gelatine  ? 
Give  the  stages  in  the  decomposition  of  bone  by  heat. 

BONE   BLACK   OR   BONE   CHARCOAL. 

How  does  bone  charcoal  differ  from  ordinary  animal  or  vegetable  char- 
coal? 

Does  its  absorbing  filtering  powers  last  indefinitely  ? 


34  QUESTION    BOOK    TO    PKLIvEW'S   MANUAI.   OF 

How  can  its  filtering  powers  be  restored  ? 
How  is  bone  black  used  in  the  arts  ? 

BONE  ASHBS. 
How  are  bone  ashes  obtained  ? 

How  do  we  test  for  the  carbonates,  phosphates,  and  chlorides  ? 
How  for  calcium  and  magnesium  phosphates  ? 
How  is  Ca  and  Mg  separated  in  the  presence  of  phosphates  ? 
Can  iron  be  detected  ? 

IvESSON  XVIII. 

MII.K. 

What  is  milk,  and  for  what  intended? 

What  is  colostrum,  and  how  does  it  differ  from  milk  ? 

Describe  milk,  giving  specific  gravity. 

What  is  meant  by  milk  being  amphoteric  ? 

Give  the  composition  of  milk. 

Variations  in  composition  depend  upon  what  ? 

Give  the  average  per  cent,  of  constituents  in  cows'  milk. 

Give  the  average  per  cent,  of  constituents  in  human  milk. 

In  what  particulars  do  they  differ  ? 

How  do  they  differ  as  regards  nourishment  for  children  ? 

Is  milk  a  good  culture  medium  for  microbes  ? 

How  then  should  cows'  milk  be  treated  before  feeding  to  infants? 

PROTEIDS   IN   MILK. 

Which  is  the  most  important  of  the  proteids  found  in  milk  ? 

What  other  proteids  are  found  in  milk  ? 

Is  caseine  in  solution  in  the  milk '? 

How  can  it  be  prepared  pure  ? 

Give  its  properties  when  pure. 

What  is  the  semen  noticed  in  boiled  milk  ? 

How  can  caseine  be  precipitated  from  its  solutions  ? 

By  what  is  it  coagulated,  and  upon  what  does  the  coagulation  depend  ? 

Where  is  rennet  found,  and  for  what  used  ? 

How  does  lactose  differ  from  the  other  sugars  ? 

To  what  is  lactic  fermentation  due  ? 

What  temperature  aids  the  fermentation  best,  and  what  stops  it  ? 

How  do  microbes  affect  milk  ? 

INORGANIC    CONSTITUENTS. 
Are  the  mineral  salts  abundant  ? 
Name  some  of  them,  and  the  most  important  one. 

BUTTER  FAT. 

How  does  butter  fat  occur  in  milk  ? 
What  do  these  globules  contain  ? 
By  what  are  these  globules  enclosed  ? 
Why  do  we  believe  it  to  be  proteid  matter  ? 
What  is  the  present  belief  in  regard  to  butter  ? 


MEDICAL   AND    PHYSIOLOGICAL   CHEMISTRY.  35 

ADUIvTERATIONS   OF   MILK. 

What  chemicals  are  added  sometimes  as  preservatives  ? 
What  are  the  two  common  ways  of  falsifying  milk  ? 
Which  is  the  most  dangerous,  and  why  ? 
When  does  addition  of  water  become  dangerous  ? 

TESTING   OF   MIIvK. 

Upon  what  will  examination  depend  ? 

What  instrument  do  inspectors  use  in  examining  milk  ? 

Describe  the  lactometer. 

What  is  taken  as  the  minimum  gravity  of  genuine  milk  ? 

What  else  does  the  inspector  notice  ? 

Which  is  heavier,  skimmed  or  whole  milk,  and  why? 

How  is  watered  milk  determined  ? 

Where  will  cream  stand  on  the  lactometer? 

Can  moderate  skimming  or  watering  of  milk  be  detected,  and  why  ? 

One  degree  below  100°  mark  shows  what  ? 

What  great  advantage  lies  in  the  lactometer  ? 

Since  cream  is  lighter  than  milk,  would  not  milk  rich  in  cream  be  con- 
demned by  the  lactometer  ? 

What  are  some  of  the  difficulties  in  quantitative  analysis  ? 

What  has  been  suggested  as  a  means  of  determining  the  quality  of  a 
sample  of  milk  ? 

Upon  what  does  the  appearance  of  milk  depend  ? 

Mothers'  milk  disagreeing  with  child  shows  variation  in  what  ? 

To  what  may  this  condition  be  due  ? 

In  examination  of  mothers'  milk,  what  knowledge  is  necessary  to  deter- 
mine any  serious  change  ? 

Between  what  does  specific  gravity  vary  in  normal  milk  ? 

Between  what  does  percentage  of  cream  vary  ? 

What  milk  should  be  examined  ? 


To  what  is  this  name  now  given  ? 

What  is  the  history  of  koumiss  ? 

From  what  was  it  originally  prepared  ? 

From  what  is  it  prepared  nowadays  ? 

How  is  the  alcoholic  fermentation  produced  ? 

Describe  the  ferment. 

Give  the  composition  and  steps  in  the  formation  of  koumiss. 

Give  the  tises  of  koumiss. 

LESSON  XIX. 
BLOOD. 


Describe  blood,  and  give  its  functions. 

It  is  the  source  of  what  fluids  in  the  body  ? 


36  QUESTION    BOOK    TO    PHlvI^EW'S    MANUAI,    OF 

GENEIRAL    PROPERTIES. 
Give  some  of  the  general  properties  of  blood. 
What  takes  place  in  coagulation  ? 
Give  variations  in  specific  gravity. 
What  is  the  quantity  of  blood,  and  how  influenced  ? 
Describe  its  taste  and  odor. 
How  does  H2  SO4  affect  its  odor? 
What  is  reaction  of  blood,  and  why  ? 
What  influences  reaction  ? 
What  is  the  color  of  blood,  and  to  what  due  ? 
Where  is  haemoglobin  found  in  blood  ? 
How  can  it  be  dissolved  out  ? 
How  does  NaCl,  Na2S04,  etc.,  affect  blood? 
Difference  in  color  of  arterial  and  venous  blood  is  due  to  what  ? 

COMPOSITION. 

Give  the  composition  of  human  blood. 

Is  haemoglobin  an  important  constituent  of  blood  ? 

Where  is  it  found,  and  how  vary  ? 

How  is  haemoglobin  prepared  ? 

Give  properties  of  extracted  oxy-haemoglobin. 

What  element  is  found  in  oxy-haemoglobin  ? 

Which  is  the  most  characteristic,  and  why  ? 

Has  the  counting  of  corpuscles  any  value  ? 

Describe  the  combination  of  oxygen  and  haemoglobin. 

How  can  they  be  separated  ? 

How  does  pure  haemoglobin  act  ? 

What  is  Methaemoglobin  ?  Describe  it,  and  where  found  ? 

Describe  Haematin,  and  how  formed  ? 

Describe  Hamin,  and  how  formed  ? 

Describe  serum,  and  what  does  it  contain  ? 

What  two  proteids  does  serum  contain  ? 

Describe  the  acetic  acid  test  for  albumen. 

Is  it  a  reliable  test,  and  why  ? 

Is  acetic  acid  with  potassic-ferro-cyanide  a  satisfactory  test  ? 

Is  the  nitric  acid  or  Heller's  test  a  satisfactory  one  ? 

How  is  it  made  ? 

What  special  value  has  the  picric  acid  test  ? 

Is  the  separation  of  paraglobin  by  means  of  CO2  satisfactory  ? 

How  does  fat  exist  in  blood  ? 

What  varies  amount  ? 

LESSON  XX. 
BI.00D  (continued)  and  bii^e. 
The  inorganic  constituents  of  blood  consist  of  what? 
Give  total  quantity  of  mineral  matter  in  blood. 
Name  some  of  the  mineral  matter. 


me;dical  and  physiological  chemistry.  37 

In  examining  blood  stains,  what  two  questions  arise  ? 

What  test  will  answer  the  first  question  ? 

Give  the  haemin  test.     (See  experiments.) 

What  precautions  must  be  observed  in  this  test  ? 

What  advantage  has  the  haemin  test  over  others  ? 

What  disadvantage  has  it  ? 

Does  the  haemin  test  tell  us  the  source  of  the  blood  ? 

Is  the  identifying  of  individual  corpuscles  difficult  ? 

Why  and  how  can  it  be  done  ? 

How  does  water  affect  corpuscles  ? 

Do  we  look  at  the  mass  when  using  the  microscope  ? 

How  is  the  examination  sometimes  perfected  for  jurj'  use  ? 

Describe  some  of  the  variations  in  corpuscles. 

Are  the  corpuscles  of  the  same  animal  all  equal  in  size  ? 

Are  corpuscles  of  much  medico-legal  value? 

Is  the  guaiacum  test  a  ready  test  ? 

What  reagents  are  used  ? 

Give  the  test.     (See  experiments.) 

Is  the  guaiacum  test  a  delicate  one  ? 

What  are  its  objections? 

In  what  way  is  it  of  value  ? 

What  instrument  is  often  used  to  detect  blood? 

How  is  the  suspected  material  prepared  for  the  spectroscope  ? 

What  are  the  drawbacks  to  this  way  of  testing  ? 

THE  BII,E. 

Where  does  the  bile  originate,  and  where  does  it  go  ? 
How  is  it  obtained  ? 
Give  the  physical  properties  of  bile. 
Give  its  chemical  properties. 
Give  its  physiological  properties. 
■  How  does  it  assist  digestion  ? 
How  does  it  act  in  the  intestines  ? 
To  what  does.calom.el  owe  its  effects  ? 
Is  bile  ever  given  as  a  medicine  ? 
Has  it  any  antiseptic  properties? 
Where  is  cholesterine  found  ? 
Is  it  ever  found  in  gall  stones  ? 
Where  else  is  cholesterine  found? 
Where  in  pathological  conditions  ? 
How  is  cholesterine  best  prepared  ? 
Give  its  physical  properties. 
Give  its  chemical  properties. 
Give  its  physiological  properties. 
Give  the  test  for  cholesterine.     (See  experiments.) 
Where  in  the  vegetable  and  animal  kingdoms  is  lecethin  found? 
Give  its  physical  properties. 


38  QUESTION  BOOK  TO  pe;i,i,:ew's  manuai.  of 

Give  its  chemical  properties. 

Give  its  physiological  properties. 

Name  the  bile  pigments,  and  of  what  do  they  consist  ? 

Where  are  they  found  in  health  and  in  disease  ? 

How  can  bilirubin  be  obtained  ? 

In  what  form  will  it  occur  ? 

How  distinguished  from  biliverdin  ? 

From  whence  comes  the  coloring  matter  of  bile  ? 

How  is  biliverdin  obtained  ? 

Where  is  it  found  chiefly  ? 

Describe  it. 

Give  Gmelin's  test.     (See  experiments.) 

Give  Ultzmann's  test.     (See  experiments.) 

Give  the  iodine  test.     (See  experiments.) 

Which  of  these  tests  is  the  most  delicate  ? 

What  is  mucin  ? 

Where  is  it  found  ? 

Give  its  properties. 

Has  it  a  uniform  composition  ? 

What  is  its  great  importance  ? 

What  are  bile  salts  ? 

What  are  they,  and  from  what  acids  ? 

Are  they  equally  distributed  in  all  animals  ? 

How  can  the  acids  themselves  be  obtained  ? 

What  is  the  color  of  their  crystals  ? 

How  does  alcohol,  chloroform,  and  water  affect  them  ? 

How  affected  when  boiled  with  acids  or  alkalies  ? 

Give  the  Pettenkofer  test.     (See  experiments,) 


MEDICAI.    AND    PHYSIOLOGICAL    CHEMISTRY,  39 


PART    VII. 

The  QiGresti©Fi. 

LESSON  XXI. 

DIGESTION. 

Before  food  can  be  distributed  throughout  the  body,  what  must  take 
place  ? 

To  what  is  the  diffusion  of  food  through  the  intestinal  membrane  due  ? 

What  is  the  law  of  the  diffusion  of  gases  ? 

Name  some  substances  which  diffuse  readily. 

Name  some  which  do  not. 

What  names  are  given  to  the  two  classes  ? 

Give  some  exceptions  to  both  classes. 

Do  crystalloids  diffuse  through  colloids  ? 

What  is  the  process  called  ? 

Will  living  animal  membranes  act  as  well  as  dead  ones  ? 

What  condition  influences  the  process  of  dialysis  ? 

To  which  class  do  the  ordinary  foodstuffs  belong  ? 

What  must  take  place  before  they  can  enter  the  system  ? 

How  is  their  molecular  composition  altered  ? 

In  their  change  is  there  any  potential  energy  lost,  or  is  the  class  of  prox- 
imate principles  changed  ? 

SALIVA. 

Where  is  this  fluid  derived,  and  what  are  its  properties  ? 

What  do  we  find  in  saliva  with  microscope,  in  health  and  in  disease  ? 

What  mineral  matter  is  found  in  it? 

What  organic  matter  ? 

How  can  the  ferment  ptyaline  be  obtained  ? 

What  is  the  main  property  of  ptyaline  ? 

How  does  it  compare  with  the  diastase  or  amylopsin  ferments  ? 

In  what  reaction  will  it  act  best  ? 

How  do  strong  acids  and  alkalies  affect  it  ? 

What  are  the  uses  of  saliva  ? 


GASTRIC  JUICE. 
Food  undergoes  what  change  in  the  mouth  ? 
Can  gastric  juice  be  obtained  from  living  animals? 
Describe  it,  giving  specific  gravity. 


40  QUESTION    BOOK    TO    PEIvIvEW'S    MANUAL    OF 

What  is  its  reaction — to  what  due,  and  in  what  per  cent.? 

What  is  the  composition  of  the  gastric  juice? 

How  is  pepsin  prepared  from  pigs'  stomachs  ? 

Describe  it  when  thus  prepared. 

Is  it  a  diffusible  substance  ? 

On  which  class  of  foods  does  pepsin  act  ? 

How  do  peptones  differ  from  the  organic  proteids  ? 

What  else  forms  peptones  besides  pepsin  ? 

Into  what  two  classes  are  peptones  and  albuminoids  divided,  and  why  ? 

How  many  varieties  of  albuminoids  have  been  distinguished  ? 

In  what  are  they  soluble,  and  by  what  precipitated  ? 

Are  they  diffusible  ? 

What  do  peptones  represent  ? 

In  what  are  they  soluble,  and  by  what  precipitated  ? 

Are  all  the  peptones  formed  in  the  stomach  ? 

Where  else  are  they  formed  ? 

Are  they  found  in  the  blood  of  the  portal  vein  ? 

What  do  we  infer  from  their  absence  there  ? 

Upon  what  does  the  action  of  pepsin  depend  ? 

What  acids  form  syntoniu  ? 

Does  pepsin  need  any  acid  for  itself? 

Will  nitric  acid  answer  in  digestion  ? 

How  about  acetic,  lactic,  and  butyric  acids  ? 

Ought  HCl  to  be  used  in  acid  dyspepsia  ? 

How  does  NaCl  affect  digestion  ? 

How  does  alcohol  ? 

What  now  is  the  main  object  in  digestion  ? 

ClvINICAIvDTESTS   ON  THE   GASTRIC  JUICE. 

How  do  we  treat  the  stomach  to  obtain  gastric  juice  for  examination  ? 

What  six  tests  do  we  now  apply  to  the  juice  ? 

What  ought  the  reaction  be,  and  due  to  what  acids  ? 

How  is  total  acidity  determined  ? 

How  are  acid  salts  determined  from  free  acids  ? 

Why  is  the  test  for  free  HCl  an  important  one  ? 

What  two  tests  are  used  for  determining  presence  of  HCl  ? 

Give  the  phloroglucin  test. 

Give  the  resorcin  and  sugar  tests. 

Are  these  tests  affected  by  organic  acids  ? 

When  is  lactic  acid  present,  and  how  tested  ? 

How  are  syntonin,  albumoses,  and  pepsin  tested  for? 

In  what  two  diseases  are  these  tests  of  so  much  value? 

How  does  acidity  vary  in  cancer  and  ulcer  of  stomach  ? 

PANCREATIC  JUICE. 

Is  the  pancreatic  juice  easily  obtained  ?     How  ? 
Describe  the  juice. 


MEDICAL   AND    PHYSIOLOGICAL    CHEMISTRY.  4I 

What  does  it  contain  ? 

What  imorganized  ferments  are  found  ? 

On  what  does  each  ferment  act  ? 

How  is  amylopsin  obtained  ? 

How  is  its  action,  as  compared  with  ptyaline  ? 

On  what  does  trypsin  act,  forming  what? 

How  does  it  differ  from  pepsin  ? 

Trace  the  action  of  trypsin. 

What  will  it  digest  which  pepsin  will  not  ? 

What  will,  pepsin  digest  which  trypsin  will  not  ? 

Has  steapsin  been  thoroughly  isolated  ? 

Is  its  action  on  fats  fully  understood  ? 

How  does  it  affect  fats  ? 

What  action  has  ren^iet  ? 

What  is  leucine  and  tyrosin,  and  how  formed? 

Where  are  they  found  ? 

Describe  the  crystals  of  pure  and  impure  leucine. 

What  is  the  composition  of  leucine  ? 

Describe  the  crystals  of  tyrosin. 

In  what  is  it  soluble  ? 


42 


QUESTION   BOOK   TO   PELLEW'S   MANUAI,   OP 


PAl^T   VIII. 

The  OrlMe. 


INTRODUCTION. 

In  wliat  form  do  the  various  foodstuffs  enter  the  system  ? 
They  are  utilized  for  the  production  of  what  ? 
They  are  utilized  by  what  process  ? 

What  becomes  of  most  of  the  carbon  and  hydrogen  atoms  ? 
What  becomes  of  the  nitrogen,  the  sulphates,  and  phosphates  ? 
What  waste  products  are  thrown  off  by  the  kidneys? 
What  other  duties  do  the  kidneys  perform  ? 
From  what  is  the  urine  derived,  and  where  ? 
Describe  the  uriniferous  tubules. 
Where  do  they  originate  ? 
Describe  the  Malpighian  bodies. 
Is  the  formation  of  urine  fully  understood? 
Do  any  of  the  cells  seem  to  be  secreting  in  nature  ? 
What  is  one  of  their  special  functions  ? 
How  does  the  epithelial  covering  of  the  glomeruli  act  ? 
How  do  the  cells  of  the  epithelial  covering  differ  in  action  from  a  sheet 
of  parchment  paper  ? 

Only  what  class  of  bodies  pass  from  the  blood  into  the  urine  in  health  ? 
When  cells  are  impaired  what  is  observed  ? 

COMPOSITION   OF  URINE). 
(Average  Composition  of  Normal  Urine.) 

Per  Cent.  Grains.  Grammes. 

Water 96.00  50  ounces. 

Solids,  as  tabulated  below 4.00  1 000.0  60.00 — 70.00 

Urea 2.00  500.0  30.00 — 40.00 

Uric  Acid 0.04  lo.o  0.04 —  0.03 

Chlorides,  Sodium  and  Potassium...     i.oo  170.0  10.00 — 13.00 

Sulphates,  Calcium  and  Potassium. .  .     o.ii  40.0  1.50 —  2.50 

Phosphates,  Sodium  and  Potassium. .  .     0.12  45.0  2.50 —  3.50 

Phosphates,  Magnesium  and  Calcium,     0.08  30.0  o.oi —  1.30 

Etc.,  etc 

Name  the  different  solids  found  in  the  urine. 
What  per  cent,  of  urine  is  water  ? 


MEDICAL   AND    PHYSIOLOGICAL    CHEMISTRY.  43 

What  is  the  per  cent,  of  solids  ? 

Which  of  the  solids  exists  in  the  largest  quantity  ? 

How  does  the  quantity  of  urea  compare  with  all  the  rest  ? 

Name  the  alkaline  and  the  earthy  phosphates. 

NOMENCLATURE. 

!Physiological=[Jnna.  Potus. 
(  Hydruria. 
Pathological  \  -r^-  -u  ^.     /  Diabetes  Insipidus. 
(.  ^laoetes  j  jjj^betes  Mellitus. 

Urina  Potus=Increase  of  water. 

Hydruria=Increase  of  water,  with  diminished  solids. 

Diabetes  Insipidus:=Increase  of  water,  with  increase  of  solids. 

Diabetes  Mellitus=Increase  of  water,  with  sugar. 

Oliguria^Diminished  quantity. 

Anuria=Entire  suppression. 

Dysuria=Painful  micturition. 

Stranguria=Pain,  with  Oliguria. 

Azoturia=Increase  of  urea. 

Anazoturia=Diminished  urea. 

Phosphaturia^Increase  of  earthy  phosphates. 

Baruria=Great  density. 

Lithuria^Deposits  of  lithic  acid  {lithates). 

Albumenuria=Presence  of  albumen. 

Mellituria=:Presence  of  sugar. 

Glycosuria=Mellituria . 

Peptonuria=Presence  oi peptones. 

Chlyuria=Presence  oi  fat  globules,  albumen,  cholesterine,  etc. 

Ursemia=Solids  of  urine  retained  in  blood. 

LESSON  XXII. 
GENERAL  PROPERTIES  OF  THE  URINE. 
On  what  does  the  quantity  of  urine  voided  in  twenty-four  hours  depend  ? 
Why  does  the  amount  differ  in  winter  and  in  summer  ? 
How  does  labor  affect  the  amount  ? 

Solids  being  normal,  with  increase  of  water,  is  called  what,  and  due  to 
what? 

How  does  Hydruria  differ  from  Urina  Potus  ? 

How  does  Diabetes  Insipidus  differ  from  Hydruria  ? 

How  does  Diabetes  Mellitus  differ  from  Diabetes  Insipidus  ? 

How  does  Diabetes  Insipidus  differ  from  Oliguria  ? 

Give  the  average  twenty-four  hour  amount  in  cubic  centimeters. 

Give  it  in  ounces  and  in  pints. 

Name  some  diseases  which  influence  the  amount. 

Name  some  drugs  which  influence  the  amount. 

Why  is  it  often  necessary  to  determine  the  exact  amount. 

What  is  the  average  specific  gravity  of  healthy  urine  ? 


44  QUESTION   BOOK   TO   PELLKW'S   MANUAL   OP 

How  does  the  specific  gravity  vary  ? 

Give  the  limits  of  variation  in  health. 

How  can  we  tell  in  these  variations  whether  the  urine  is  healthy  or  not  ? 

How  is  the  specific  gravity  of  Diabetes  Mellitus  changed,  and  to  what  is 
•change  due  ? 

How  does  the  presence  or  absence  of  urea  affect  specific  gravity  ? 

Of  what  value  is  a  knowledge  of  the  specific  gravity  ? 

What  is  the  instrument  called  for  taking  specific  gravity  ? 

How  can  you  test  a  new  urinometer  ? 

Is  the  specific  gravity  of  Urina  Potus  high  or  low  ? 

How  is  it  in  Diabetes  Insipidus,  Azoturia,  and  Oliguria  ? 

How  in  Anazoturia,  Diabetes  Mellitus,  and  Uraemia  ? 

How  does  it  differ  in  Urina  Potus  and  in  Hydruria  ? 

Upon  what  does  the  color  of  urine  depend,  and  how  varies  ? 

From  what  are  the  pigments  of  the  urine  believed  to  be  derived  ? 

Name  some  dieases  which  affect  color,  independent  of  quantity. 

Name  some  drugs  which  also  affect  color. 

Thick,  viscid,  or  ropy  urine  shows  what  ? 

How  is  consistency  affected  in  severe  inflammation  of  bladder  ? 

To  what  would  the  disordered  consistency  then  be  due? 

Foam  on  standing  urine  indicates  what? 

What  is  the  normal  reaction  of  urine,  and  to  what  due  ? 

When  alkaline,  to  what  due  ? 

After  urine  has  stood  for  some  time  at  ordinary  temperature,  what  takes 
place  ? 

Give  the  name  for  the  best  known  bacteria. 

The  decomposition  results  in  the  formation  of  what  salt  ? 

What  is  the  odor  we  notice  around  ill-kept  water  closets  ? 

How  is  the  transparency  interfered  with  ? 

How  can  the  reaction  be  interfered  with  by  diet  and  drugs  ? 

How  does  vegetable  food  and  fruit  make  the  reaction  alkaline  ? 

Does  fever  change  the  reaction  any  ? 

What  does  ammoniacal  urine  indicate? 

How  can  we  test  for  ammonia  in  urine  ? 

TRANSPARENCY. 

Is  urine  ever  perfectly  transparent  ? 

Name  the  seven  conditions  which  render  the  urine  turbid. 

What  is  always  found  in  urine  to  prevent  perfect  transparency  ? 

How  does  heat,  acids,  and  alkalies  affect  mucus  ? 

What  two  conditions  will  cause  a  deposit  oi phosphates? 

Will  the  deposited  phosphates  be  earthy  or  alkaline  ? 

(Sodium  and  potassium  phosphates  are  never  thrown  down. ) 
Which  of  the  two  conditions  precipitate  the  triple  phosphates  ? 
What  is  the  composition  of  the  triple  phosphates  ? 
How  do  we  recognize  the  phosphates  ? 
What  do  we  call  an  excess  of  phosphates  ? 


MEDICAL    AND    PHYSIOLOGICAL    CHEMISTRY.  45 

What  conditions  bring  about  a  precipitation  of  urates  ? 

They  will  be  urates  of  what  elements  ? 

What  color  do  they  usually  have  ? 

In  what  three  ways  are  the}'  recognized  ? 

Is  normal  urine  on  leaving  the  bladder  sterile  ? 

What  chang-e  takes  place  upon  standing  ? 

What  will  the  microscope  show  it  to  contain  ? 

How  can  these  germs  be  recognized  without  the  aid  of  the  microscope  ? 

Bacteria  with  triple  phosphates  in  fresh  urine  indicates  what  ? 

When  does  pus  occur,  and  how  recognized  ? 

In  what  condition  are  pus  cells  frequently  found  ? 

How  are  they  affected  by  potassic  hydrate  or  ammonia  ? 

How  are  epithelial  cells  identified  ? 

Under  what  conditions  and  with  what  do  fat  globules  occur? 

How  are  the  fat  globules  recognized  ? 

This  condition  of  chyluria  is  due  to  what  ? 

In  health  what  will  vary  the  intensity  of  the  odor  of  the  urine  ? 

What  are  the  odors  of  decomposing  urine  ? 

To  what  will  the  putrid  smell  be  due  ? 

When  observed  in  recent  urine,  what  does  it  indicate  ? 

What  is  the  odor  of  the  urine  in  Diabetes  Mellitus  ? 

Name  some  drugs  which  will  influence  the  odor. 

GENERAL,   CHEMICAI.   PROPERTIES. 

The  urine  is  the  great  channel  for  what? 

The  complexity  of  the  excretion  varies  with  what? 

What  per  cent,  of  urine  is  solid  matter? 

How  much  of  the  solid  matter  is  organic  ? 

What  is  the  organic  matter  composed  of  ? 

Are  the  urates  always  present  V 

How  can  an  excess  of  urates  be  determined  ? 

Excess  of  urates  indicates  what  V 

The  inorganic  constituents  consist  of  what  ? 

Which  of  these  salts  exists  in  greatest  quantity  ? 

Which  are  of  but  slight  importance  ? 

How  does  sodium  chloride  react  with  silver  nitrate  ? 

How  are  the  chlorides  affected  in  severe  illness  ? 

In  severe  illness  a  return  of  the  chlorides  is  regarded  as  what  ? 

What  is  the  meaning  of  "meniscus  "  ?     (See  experiments. ) 

How  do  you  test  for  urates  in  excess  ?     (See  experiments.) 

Which  of  the  chloride  salts  is  most  abundant  ? 

How  do  you  test  for  chlorides?     (See  experiments.) 

How  are  chlorides  below  the  average  known  ?     (See  experiments.] 

How  are  the  sulphates  tested  for?     (See  experiments.) 

What  is  the  test  for  the  phosphates?     (See  experiments.) 


46  QUESTION    BOOK    TO    PBLIvKW'S    MANUAI.   OF 

IvESSON  XXIII. 

UREA   AND   URIC   ACID. 

How  does  urea  and  uric  acid  stand  in  importance  ? 

They  are  the  end  products  of  what  ? 

Is  their  excretion  important  ? 

In  what  animals  is  urea  most  prominent  ? 

In  what  animals  is  uric  acid  most  prominent  ? 

Are  they  both  found  in  the  human  urine? 

What  is  the  formula  for  urea  ? 

Is  it  very  abundant  in  the  urine  of  man  and  carnivorous  animals  ? 

Where  is  it  found  in  the  body  ? 

How  much  is  excreted  in  twenty-four  hours  in  health  ? 

What  will  vary  the  normal  amount  ? 

How  is  the  amount  affected  in  fever  ? 

How  in  kidney  disease  ? 

Interference  with  excretion  of  urea  may  bring  on  what  trouble? 

Is  urea  formed  in  the  kidney  ? 

Can  urea  be  prepared  synthetically  ? 

How  can  urea  be  extracted  from  urine  ? 

Give  physical  properties  of  urea. 

How  does  it  taste  ? 

How  does  water  and  alcohol  affect  it  ? 

How  does  ether  and  chloroform  affect  it  ? 

What  does  urea  form  with  acids  ? 

How  are  the  crystals  of  the  nitrate  of  urea  formed  ?     (See  experiments.) 

How  are  the  crystals  of  the  oxatate  of  urea  formed?    (See  experiments.) 

How  are  the  crystals  of  mercuric  nitrate  formed?     (See  experiments.) 

Is  the  compound  formed  by  urea  and  Hg(N03)2  of  any  importance  ? 

In  most  kidney  diseases  what  is  the  main  danger  to  be  guarded  against  ? 

Give  two  reasons  why  the  examination  of  urea  is  so  infrequently  made. 

Is  it  the  actual  or  relative  amount  that  is  of  interest  ? 

Is  a  fever  patient  doing  well  who  only  passes  thirty  grammes  of  urea  a  day  ? 

How  does  specific  gravitj^  show  variations  in  urea  ? 

Is  specific  gravity  of  any  value  when  glucose  or  albumen  is  present  ? 

Is  L,iebig's  method  an  accurate  one  ? 

Upon  what  does  hypobromite  method  depend  ? 

Whose  apparatus  is  used  in  testing  by  hypobromite  method  ? 

Which  of  the  two  is  preferable,  and  why  ? 

What  is  urea  ? 

What  names  are  given  to  increased  and  diminished  urea  ? 

How  will  specific  gravity  be  affected  in  anazoturia? 

URIC   ACID. 
Is  uric  acid  always  present  in  human  urine  ? 
What  animals  have  it  in  large  quantity  ? 
How  can  it  be  prepared  ? 
Describe  it  when  pure. 


MEDICAL    AND    PHYSIOLOGICAL    CHEMISTRY.  47 

In  what  is  it  soluble,  and  in  what  insoluble  ? 

Salts  of  uric  acid  are  called  what  ? 

How  are  the  urates  precipitated,  and  how  dissolved? 

How  does  the  hypobromite  test  affect  the  urates  ? 

What  is  the  prettiest  test  for  uric  acid  ?     (See  experiments.) 

For  what  is  this  test  often  used  ? 

Give  the  relationship  between  uric  acid  and  urea. 

The  amount  of  uric  acid  and  urates  depend  upon  what? 

What  diseases  are  indicated  by  uric  acid  and  urates  ? 

LESSON  XXIV. 

ALBUMEN   IN   THE   URINE. 

Which  of  the  various  proteids  and  albuminoids  do  we  always  find  in  the 
urine? 

Under  abnormal  conditions  what  proteids  occur  ? 

Which  of  these  is  the  most  important,  and  with  what  mixed  ? 

Is  the  temporary  occurrence  of  serum  albumen  an  indication  of  disease? 

Are  the  words  "  albuminuria"  and  "peptonuria"  names  for  diseases? 

Are  the  kidne5's  always  the  source  of  the  albuminuria  ? 

How  can  we  tell  whether  it  comes  from  the  kidneys  or  not? 

Is  urea  increased  or  diminished  in  Bright's  disease,  and  why? 

Will  the  specific  gravity  be  high  or  low  ? 

Name  some  of  the  standard  tests  for  albumen  ? 

Which  one  of  these  tests  is  the  most  satisfactory  ? 

Describe  Heller's,  or  the  nitric  acid  test.     (See  experiments.) 

If  the  urine  is  concentrated  what  may  happen  ? 

How  will  the  ring  of  the  acid  urates,  or  of  uric  acid,  differ  from  the  albu- 
men ring? 

What  else  besides  albumen  and  the  urates  may  form  a  ring  ? 

How  is  this  ring  tested  ? 

Is  this  test  ever  used  for  approximate  quantitative  estimation  ? 

Give  the  picric  acid  test.     (See  experiments. ) 

Is  the  picric  acid  test  a  good  one  ? 

What  quantitative  test  is  based  upon  the  picric  acid  test  ? 

Describe  the  test  with  the  "  albumenometer." 

Are  the  results  with  the  albumenometer  definite  or  approximate? 

What  other  proteid  has  been  observed  in  the  urine  of  late  years? 

Occurring  in  what  diseases,  and  under  what  conditions  ? 

How  can  the  presence  of  peptones  be  determined  ? 

Give  the  acetic  acid  and  heat  test.     (See  experiments. ) 

Give  \.)ie ferrocya7iide  test.     (See  experiments.) 

What  precaution  must  be  observed  in  these  tests?     (See  experiments.) 

LESSON  XXV. 
GLUCOSE   IN   URINE. 
What  representatives  of  the  carbohydrates  does  the  urine  sometimes 
have? 


QUESTION    BOOK    TO    PELI^EW'S    MANUAL   OF 

What  carbohydrate  is  of  specific  interest  to  us  ? 

Is  dextrose  found  in  normal  urine  ? 

Does  it  ever  occur  in  increased  quantity  in  health  ? 

Under  what  condition  and  what  name  is  given  to  it? 

When  persistently  present  what  is  it  called  ? 

How  is  the  amount  of  urine  affected  in  Diabetes  Mellitus  ? 

How  is  the  color  and  specific  gravity  affected  ? 

How  is  the  amount  of  urea  affected  ? 

Give  Moore'' s  test  for  glucose.     (See  experiments.) 

Is  Moore's  test  a  satisfactory  one,  and  why  ? 

Give  Nylander^ s  test  for  glucose.     (See  experiments.) 

Is  this  a  satisfactory  test,  and  why  ? 

Give  t\xe  picric  acid  and  potash  test.     (See  experiments.) 

What  special  value  has  this  test  ? 

Give  Tromnter' s  test.     (See  experiments.) 

Give  Fehling's  test.     (See  experiments. ) 

Are  Trommer's  and  Fehling's  tests  very  satisfactory? 

What  products  sometimes  come  up  to  interfere  ? 

What  test  is  of  importance  where  other  tests  give  dubious  results  ? 

Give  the  phenyl-hydrogen  test.     (See  experiments. ) 

What  special  value  has  this  test  ? 

What  interesting  substance  has  Dr.  Marshall  isolated  ? 

Is  it  of  any  importance  ? 

How  distinguished  from  glucose  ? 

What  quantitative  test  is  the  most  satisfactory  ? 

Give  Fehling's  quantitative  test.     (See  experiments.) 

Must  concentrated  urine  be  used,  and  why  ? 

Is  it  ever  impossible  to  make  the  test  satisfactory  ? 

What  other  test  is  used  largely  by  practitioners  ? 

Give  \h.% fermentation  test.     (See  experiments.) 

Is  this  a  very  delicate  or  accurate  test  ? 

Give  some  of  the  objections  to  it. 


MEDICAIv   AND    PHYSIOLOGICAL   CHEMISTRY.  49 


PART  IX. 


K^iGr©SG©piGGll    ExelFFliFlGl- 

ti©Fi  ©f  the  DriM@. 


INTRODUCTION. 

How  do  the  chemical  tests  of  the  urine  compare  with  the  microscopical 
tests  ? 

How  is  the  sediment  for  examination  to  be  obtained? 
What  power  should  be  used  in  microscopic  examination  ? 

LESSON  XXVI. 

SEDIMENTS   IN   ACID   URINE. 

What  is  the  reaction  of  normal  urine  ? 

When  does  the  reaction  change  '? 

Give  the  deposits  occurring  in  acid  urine. 

How  does  uric  acid  sediment  appear  to  the  unaided  eye  ? 

How  under  the  microscope  ? 

What  colors  do  the  crystals  have  with  and  without  mineral  acids  ? 

How  do  alkalies  affect  them  ? 

Give  the  murexide  test  for  uric  acid.     (See  page  254.) 

When  are  uric  acid  crystals  in  urine, dangerous,  and  why  ? 

Are  the  urates  always  deposited  in  the  urine  ? 

Where  is  an  excess  of  these  salts  found? 

Has  the  brickdust  sediment  in  chilled  urine  any  clinical  signiiicance  ? 

How  can  the  urates  be  recognized  chemically  ? 

Are  urate  sediments  amorphous  or  crystalline  ? 

How  does  their  color  range  ? 

The  sediments  are  principally  composed  of  what  urate  ? 

Is  the  urate  of  sodium  ever  crystalline  ? 

Where  does  the  urate  of  ammonium  form,  and  how  appear  ? 

Does  oxalate  of  calcium  occur  in  normal  or  pathological  urine  ? 

What  diet  will  cause  them  to  be  formed? 

When  and  how  does  this  sediment  become  dangerous  ? 

In  what  two  forms  do  the  crystals  occur  ? 

Are  they  smaller  or  larger  than  uric  acid  crystals  ? 

How  does  change  in  reaction  of  iirine  affect  them  ? 

Are  hippuric  acid  crystals  often  found  in  human  urine  ? 

What  diet  will  produce  them  ? 

4 


50  QUESTION    BOOK    TO    PKlvIvEW'S    MANUAL    OF 

Have  they  any  clinical  significance  ? 

Describe  the  crystals,  and  how  distinguished  from  uric  acid  crystals  ? 

Describe  crystals  of  calcium  sulphate. 

Are  they  of  any  importance  ? 

LESSON  XXVII. 

SKDIMENTS   IN   AI,KAr,INE  URINE. 

What  changes  take  place  in  urine  after  standing  ? 

How  is  ammonium  carbonate  formed  ?      (See  page  240. ) 

What  characterizes  the  newly  formed  deposits  ? 

Of  what  is  the  sediment  mostly  composed  ? 

Give  the  crystalline  deposits  in  alkaline  urine. 

What  crystals  occur  under  pathological  conditions  ? 

What  is  meant  by  triple  phosphates  ? 

Give  the  formula  for  triple  phosphates. 

Where  does  it  regularly  occur  ? 

When  may  it  be  considered  as  an  abnormal  product  V 

What  two  classes  of  crystals  are  formed  ? 

Do  we  often  find  the  feathery  shaped  crystals  ? 

How  do  the  ' '  coffin-lid  ' '  crystals  vary  ? 

With  such  variations,  how  can  we  distinguish  them  ? 

What  do  we  often  find  mixed  with  the  triple  phosphates  ? 

Describe  the  ammonium  urates,  and  how  distinguished  ? 

Is  the  calcium  phosphate  deposit  amorphous  or  crystalline  ? 

Describe  the  crystals. 

Under  what  reaction  are  they  found  ? 

Are  they  of  any  clinical  importance  ? 

Is  calcium  carbonate  often  found  ? 

Describe  the  deposit. 

How  does  it  act  when  treated  with  acetic  acid  ? 

Are  they  of  any  clinical  importance  ? 

What  else  do  we  find  in  the  alkaline  fermentation  of  urine  ? 

When  does  leucine  and  ty rosin  occur  in  urine  ? 

With  what  are  they  usually  accompanied  ? 

What  is  Gmelin's  test  for  bile  pigment  ?     (See  pages  205,  209.) 

How  can  the  crystals  of  leucine  and  tyrosin  be  deposited  ? 

Describe  the  crystals. 

Is  cystine  often  found  in  urine  ? 

It  is  the  result  of  what  ? 

Describe  the  crystals. 

How  does  it  differ  from  the  other  compounds  of  the  body  ? 

In  what  i^  it  soluble,  and  in  what  insoluble  ? 

IvESSON  XXVIII. 

CASTS. 
Of  what  value  is  the  study  of  casts  in  the  urine  ? 
Is  there  any  albuminous  matter  in  normal  urine  ? 


MEDICAL    AND    PHYSIOLOGICAL    CHEMISTRY.  5 1 

How  are  casts  formed  and  thrown  off? 

Describe  their  general  appearance. 

Is  a  dark  or  light  field  of  microscope  preferable  when  examining  ? 

What  will  the  casts  look  like? 

What  is  meant  by  "hyaline  "  casts ? 

What  has  been  claimed  of  some  varieties  of  hyaline  casts? 

In  disorders  of  kidney  what  happens  ? 

What  do  we  then  find  adhering  to  casts  ? 

What  do  we  call  such  casts  ? 

What  casts  do  we  find  resulting  from  inflammation  ? 

What  do  we  find  adhering  to  granular  casts  ? 

What  name  is  given  to  such  casts  ? 

More  rarely  we  find  what  casts  ? 

Are  these  different  casts  all  distinct  ? 

How  then  do  we  designate  them  ? 

Name  now  the  different  varieties  of  casts. 

Which  of  these  varieties  are  the  least  alarming  ? 

Name  the  others,  in  the  order  of  their  importance. 

How  do  the  blood  and  pus  casts  help  in  differential  diagnosis  ? 

Do  casts  settle  fast  in  the  urine? 

What  usual  preparation  is  made  for  examining  for  casts  ? 

Ought  more  than  one  slide  to  be  examined  ?  / 


LESSON  XXIX. 

BLOOD,    PUS,    AND   e;piTHELIAL   CELLS. 
How  do  blood  cells  appear  under  the  microscope  ? 
After  blood  stands  in  urine  what  takes  place  ? 
When  granular,  what  may  they  be  mistaken  for  ? 
How  may  we  distinguish  between  them  ? 
Which  test  is  the  most  delicate  V 
Which  is  preferable,  and  why  ? 
Give  the  heematin  test.     (See  page  208. ) 
How  can  we  tell  whether  blood  is  from  kidney  or  not? 
How  may  pus  cells  be  described  ? 
How  are  they  distinguished  from  blood  cells  ? 
How  does  acetic  acid  affect  them  ? 
How  does  KOH  affect  them  ? 
Pus  cells  occur  from  what  cause  ? 
When  coming  from  kidney,  what  do  they  indicate? 
With  what  will  they  be  associated  ? 

When  coming  from  bladder,  what  will  be  the  condition  of  the  urine  ? 
Pus  in  urine  of  females  maj'  be  from  what  source? 
How  does  pus  in  male  urine  help  in  diagnosis  of  urethritis? 
How  else  is  it  of  importance  in  chronic  inflammation  of  the  urethra? 
How  does  the  first  urine  that  passes  in  chronic  inflammation  appear  ? 
What  germ  may  be  found  ? 


52  QUESTION   BOOK   TO   PEIvI.KW'S   MANUAL   OP 

Where  are  epithelial  cells  found  ? 

How  may  they  be  described  ? 

Is  it  possible  from  their  appearance  to  tell  from  what  part  of  tract  they 
come  ? 

For  practical  purposes  how  is  it  best  to  divide  them  ? 

To  what  are  the  round  cells  similar  ? 

How  are  they  distinguished  from  pus  cells? 

From  whence  may  these  cells  come  ? 

With  what  associated  when  from  uriniferous  tubules  ? 

From  whence  may  the  columnar  cells  come? 

Describe  squamous  cells. 

From  whence  may  they  come  ? 

How  do  those  of  vagina  differ  from  those  of  bladder  ? 

What  is  the  condition  of  these  cells  as  seen  in  urine  ? 

From  whence  and  when  may  interesting  specimens  containing  these 
cells  be  obtained  ? 

What  is  the  discharge  known  as  lochia  ? 

IvESSON  XXX. 

SPERMATOZOA,    MICROBES,    FOREIGN   BODIES. 

When  are  spermatozoa  found  in  the  urine  ? 

Describe  them. 

Does  it  take  a  high  or  low  power  to  see  them  ? 

What  class  of  microbes  do  we  find  in  decomposing  urine  ? 

Which  of  the  three  is  the  least  common  ? 

When  are  they  found  ? 

What  part  of  the  plant  develops  in  the  urine  ? 

How  is  it  recognized  ? 

When  are  yeast  fungi  found? 

In  what  urine  do  they  develop  most  rapidly  ? 

Describe  them. 

When  are  bacteria  found  ? 

Does  it  require  a  high  power  to  see  them  ? 

What  bacteria  is  of  the  most  importance  ? 

Are  these  germs  pathogenic  or  non-pathogenic  ? 

Are  they  ever  found  in  cystitis  ? 

Have  disease  germs  ever  been  found  in  fresh  urine  ? 

In  what  disease  have  they  been  found  ? 

What  foreign  bodies  will  mislead  those  beginning  with  the  microscope  ? 

For  what  will  small  air  bubbles  be  mistaken  ? 

How  are  they  distinguished? 

For  what  are  threads  and  fibers  often  mistaken  ? 

How  is  a  thread  or  fiber  distinguished  ? 

What  fibers  are  most  often  met  with  ? 

How  are  they  distinguished  ? 


MEDICAL    AND    PHYvSIOLOGICAI.    CIIKMISTRY. 


53 


(Use  early-morning  urine,  if  not  the  twenty-four-hour  urine.) 
Amount  :  1,200  to  1,500  c.c,  or  40  to  50  fluid  oz.,  or  2 1-2  to  s  pints. 
[  {  Urina  Potus. 


Clinical  Significance 


I 


I  Hydruria. 
Increase  \  Diabetes. 

I  Cardiac  Hypertrophy.  [pressure. 

[  All  conditions  causing  increased  blood 

{Albuminuria 
Acute  Fever  juptocrysis. 

Inflammatory  process  )     ^  ^ 


Spe;cific  Gravity  :  1.015  to  1.025.     Varies  inversely  with  quantity. 


r 


Clinical  Significance 


Increase 


Decrease 


r  Diabetes  Mellitus. 

I  Azoturia.  [solids. 

Acute  Fever,  first  stage,  from  inci'ease  of 
[Bright's  Disease,  from  blood  pressure. 

TBright's  Disease. 
Urina  Potus. 


I  Hydruria. 


[  Anazoturia. 
Color:  Bright  amber,  or  lemon  yellow,  or  pale  yelloiv. 

1.  Almost  Colorless,  in  diabetes,  hydruria,  urina  potus. 

2.  Normal. 

3.  Highly  Colored,  from  concentration  or  presence  of  uroerythrine. 

Test  for  Uroerythrine:  To  about  three  drams  of  urine  add  two 
drops  of  the  acetate  of  lead,  and  if  present  a  ros}',  pink  precipi- 
tate will  fall. 

4.  Blood  Red,  or  Garnet,  to  i:roerythrine,  or  blood. 

5.  Dark  Broivn,  to  blood,  or  billiarj'  coloring  matter. 

Genelius'  Test  for  Bile  Pigment :  Put  some  yellow  HNO:;  in  test 
tube,  and  add  urine  gently,  and  at  junction  will  rise  bands  of 
green,  blue,  red,  and  yellow. 

6.  Green  Urine,  in  jaundice,  from  billiverdine. 

7.  Dirty  Blue,  in  cholera  and  tvphus  fever. 
Consistency  :  A  thin,  easily  dropping  fluid,  flozving  like  loater. 

Sometimes  viscid,  ropy,  and  turbid,  due  to  pus  in  an  alkaline  urine. 
Foam  on  standing  urine  indicates  sugar  or  all)unien. 


54 


QUESTION    BOOK   TO   PKIvIvEW'S   MANUAl,   OI^ 


Clinical  Significance 


(I) 

(2) 


In  alkaline  urine. 
Acids  dissolve. 


Reaction  :  Slightly  acid,  due  to  acid  sodium  phosphate,  NaHzPO^. 
Alkalinity  may  be  due  to  the  phosphates  or  carbonates  of  sodium  and 
potassium  (fixed  alkalies),  or  to  ammonium  carbonate  (volatile  alkali). 

Volatile  Alkali  indicates  inflammation  of  some  part 

of  genito-urinary  tract. 
Fixed  Alkali,  in  indigestion,  constipation,  deranged 
liver,  poor  respiration,  with  retained  CO2  and  other 
enfeebled  conditions  of  body. 
Transparency  :  Clear  and  transparent,  excepting  inucus. 

{(i)  Unchanged  by  heat,  acids,  or  alkalies. 
(2)  Appearance. 
(3)  Microscope. 

2.  Earthy  and  Triple  Phosphates 

!(i)  In  acid  urine. 
(2)  Heat  dissolves. 
(3)  Alkalies  dissolve. 
Excess  of  urates  is  shown  by  cooling  rapidly  in  ice  or  under  stream 
of  cold  water. 

f  (i)  Decomposing  urine. 
A    Microbes\  ^^^  Can't  be  filtered  clear. 
^'  j  (3)  Unaffected  by  heat,  acids,  or  alkalies. 

[  (4)  Microscope, 
(i)  Creamy,  white  deposit  or  cloud  when  abundant,  or  as  white 
strings  or  threads. 

(2)  Alkalies  give  ropy  deposit. 

(3)  Microscope. 

(4)  Few  drops  of  Tr.  Guiac  added  to  cause  turbidity.     Then 
warm,  and  if  blue  color  is  foi-med  indicates  pus. 

6.  Epithelial  Cells  and  Debris,  shown  only  by  microscope. 

7.  Fat  Globules [^'^:^^^^^'''-^- 


5.  Pus- 


Microscope. 
Turbidity  to  Drugs,  cleared  up  by  alcohol. 

r 


Clinical  Significance 


f  Food  with  excess  of  phosphates. 
I  Disease  of  bone. 
Phosphates  \  Disease  of  nerve  centers, 
I  After  great  mental  strain. 
[  Indigestion. 

\  Rheumatism. 
Microbes,  Disease  of  genito-urinary  tract. 
Pus. 

y  Fat  Globules,  disease  in  glomerulii. 
Odor  :  '  '■Aromatic, ' '  '  ^characteristic. ' ' 

{  Sweetest  in  diabetes  mellitus. 
I  Annnoniacal,  due  to  inflammation  of  tract. 
Clinical  Significance  -{  Putrid,  due  to  decomposition. 
I  Violet,  due  to  turpentine. 

[  '  ^Repulsive, ' '  due  to  asparagus,  or  cauliflower  diet. 
ChIvOrides  :  Mostly  sodium  chloride. 

Test. — Acidify  half  a  test  tube  of  urine  with  HNO3.  Filter  off  any 
precipitate  that  may  occur,  and  then  add  to  the  filtrate  half  an  inch  of 
AgNOs.     In  normal  urine  the  resulting  precipitate  of  AgCl  is  quite  heavy — 


MEDICAI,    AND    PHYSIOLOGICAL    CHEMISTRY.  55 

either  curdy  or  lumpy.     If  the  mixture  only  Ijecomes  milky  the  chlorides  are 
below  the  average. 

!  Diminished  in  severe  illness.     Cessation  in  pneumo- 
nia very  serious.     First  sign  of  convalescence  is  a 
return  of  the  chloride. 
Urea:    (NH2)2C0.     20  to  3^  grains  i7i  twenty-four  hours. 

Test  with  Doremus  Apparatus. — Fill  the  urinometer  up  to  the  mark 
=  with  sodium  hydrate  solution,  and  then  add  ic.c.  of  bromine.  Thorough- 
ly mix,  and  then  add  water  until  long  arm  and  bend  of  urinometer  is  full. 
Now  draw  up,  by  means  of  the  pipette,  ic.c.  of  the  urine  to  be  tested,  and 
pass  the  pipette  into  the  urinometer  as  far  as  the  bend,  and  slowly  compress 
the  bulb  on  the  end  of  pipette,  thereby  causing  the  urine  to  ascend  in  the 
hypobromite  solution.  Carbonic  acid  and  nitrogen  gas  are  disengaged  ac- 
cording to  the  following  equation  : 

(NH2)2CO,  or  CON2H.1  -f  3NaBrO  =  sNaBr  -f  2H2O  -f  CO2  +N2. 
The  CO2,  however,  is  absorbed  by  the  hydrate  of  sodium. 
Each  division  mark  on  the  urinometer  indicates  o.ooi  grammes  of  urea 
in  IC.C  of  urine,  or  if  graduated  in  grains  each  division  mark  indicates  one 
grain  in  one  fluid  ounce  of  urine,  from  which  the  urea  of  twenty-four-hour 
urine  can  be  calculated. 

f  f  Nitrogenous  diet. 

Diabetes. 
I  Increase  -|  Acute  febrile  process  up  to   crisis  arising 
I  from  increased  disintegration  of  nitroge- 

Clinical  Significance  -j  [     nous  elements. 

f  Vegetable  diet. 

T^  I  Fasting. 

Decrease-  t.  •  \,J?  -n.- 

Bright  s  Disease. 

[  Liver  trouble. 
Uric  Acid  :   Test. — (i)  Microscope. 

(2)  Formation  of  urates. 

(3)  Murexide,  when  analyzing  for  calculi. 
Amount  is  abnormal  when  found  in  fresh  urine  by  microscope,  show- 
ing tendency  to  stone  or  gravel  ;  and  if  crystals  are  formed  in  kidneys  chron- 
ic nephritis  may  result. 

Amount  abnormal,  when  sufficient  to  form  urates  in  fresh  urine,  show- 
ing gouty  or  rheumatic  diathesis. 
Albumen  :  (Filter  if  not  clear.) 

Heller's  or  Nitric  Acid  Test. — Put  in  test  tube  half  an  inch  of  HNO:;, 
dil.,  and  to  this,  down  the  side  of  the  tube,  run  the  urine  very  gently.     A 
precipitate  at  the  juncture  of  the  two  liquids  is  due  to  either — 
,  1  u  (A  white  zone. 

^^lb^°^^"\  Undissolved  by  heat. 

{Red  zone. 
Occurs  just  above  juncture. 
Heat  dissolves. 
„  f  White  zone. 

^     (  Alcohol  dissolves. 
Diluting  the  urine  will  prevent  the  precipitation  of  urates.     A  brown 
ring  of  coloring  matter  sometimes  forms  in  normal  or  concentrated  urine. 


Clinical  Significance 


56  QUESTION    BOOK   TO    PKI^LEW'S    MANUAL   OF 

Picric  Acid  Test. — Put  half  an  inch  of  picric  acid  solution  in  small  test 
tube,  and  to  this,  down  the  side  of  tube,  add  the  urine  very  gently.  A  white 
or  yellowish  ring  at  juncture  of  liquids,  which  precipitates  on  mixing,  shows 
albu'}nen. 

Esbach's  Test. — Fill  the  albumenometer  up  to  the  mark  U  with  urine. 
Then  fill  to  R  with  the  test  solution.  Mix  gently,  close  with  rubber  cork, 
and  leave  for  twelve  or  eighteen  hours.  The  lines  graduated  on  each  albu- 
menometer represent  the  number  of  grammes  in  looo  c.c.  of  the  urine  under 
examination. 

Precautions:  (i)  See  that  the  urine  to  be  examined  is  distinctly  acid. 
(2)  If  much  albumen  is  present,  dilute  with  one  or  two  volumes  of  water, 
and  make  corrections  in  final  calculation. 

Acetic  Acid  and  Heat  Test. — Fill  a  test  tube  nearly  full  of  urine.  If  urine 
is  alkaline  add  two  or  three  drops  of  acetic  acid  until  just  acid  to  test  paper. 
(If  already  acid  do  not  add  anything.)  Boil  the  top  part  of  the  urine,  and  ex- 
amine it  carefully  against  a  dark  background.  If  the  liquid,  after  heating, 
looks  at  all  turbid,  let  it  cool  a  minute  or  two,  and  then  add  a  drop  or  two  of 
HNO3  dil.     If  turbidity  remains  or  is  increased,  shows  albumen. 

Ferro-cyanide  Test. — Fill  a  test  tube  half  full  of  urine,  and  to  this  add 
half  an  inch  of  HC2H3O2  cone,  and  a  few  drops  of  K4FeCy6.  If  albumen  is 
present  a  white  fiocculent  precipitate  will  be  observed. 

Or,   put  in  a  tube  half  an  inch  of  HC  H3O2,  with  a  fourth   as   much 
K^FeCyfi.     To  this,  down  the  side,  add  very  gently  with  a  pipette  the  urine. 
If  albumen  is  present  a  white  zone  will  form  at  the  junction  of  the  liquids. 
f  (i )  From  inordinate  use  of  &^%  albumen. 
(2)  When  blood  pressure  in  kidney  is  greater  than 
normal  comes  in  disturbed  circulation,  as  heart 
disease,  impaired  venous  circulation. 
„,.    •     1  o-      -n  (s)  Bright' s  Disease,  or  where  membranes  of  kidney 

Chnical  Significance  -,  ^^  diseased. 

(4)  False  albumen,  where   pus,  blood,  or  any  albu- 
minous fluid  gets  in  the  urine. 
I  (5)  Hydrsemia,  or  changed  condition  of  blood. 
[  (6)  Functional  disorders. 
Glucose  :  Urine  is  pale,  abundant,  and  has  sweetish  odor. 
Reaction  is  always  acid,  but  undergoes  putrid  (alkaline)  decomposition 
in  short  time. 

In  testing,  always  remove  albumen  by  boiling. 

Moore's  Test. — Put  some  urine  in  a  test  tube,  and  add  one-third  as 
much.  KOH .  Boil  the  upper  layer  of  the  solution,  and  if  sugar  is  present  the 
urine  will  change  to  brown  color.  Also  notice  the  smell  of  caramel.  The 
color  disappears  on  the  addition  of  HNO3  cone. 

Nylatider's  Test. — To  the  boiling  urine  in  a  test  tube  add  half  an  inch 
of  Nylander's  solution.  Boil  for  two  or  three  minutes  more,  and  let  it  stand. 
A  black  precipitate  will  quickly  form, if  much  sugar  is  present,  more  slowly 
if  it  is  dilute. 

Picric  Acid  T^^/*.— Add  to  the  urine  in  a  test  tube  a  few  drops  of  picric 
acid  and  half  an  inch  of  KOH,  and  boil.  If  sugar  is  present  the  color  will 
change  to  a  very  dark  brown  or  black. 


MEDICAI,   AND    PHYSIOI.OGICAI.   CHEMISTRY.  57 

Trommer^s  Test. — To  the  urine  in  a  test  tube  add  about  one-fourth  its 
volume  of  KOH.  Then  add  CUSO4,  drop  by  drop,  shaking  constantly  until 
the  urine  has  a  turbid,  greenish  hue.  Boil,  and  if  sugar  is  present  a  red  or 
yellow  precipitate  at  once  forms. 

Fehling's  Test. — Add  a  few  drops  of  Fehling's  solution  to  a  litde  water 
in  a  test  tube,  and  boil.  To  the  boiling  liquid  add  a  drop  or  two  of  the  urine, 
and  keep  it  boiling.  If  sugar  is  present  a  red,  and  then  a  yellow,  precipitate 
will  form. 

Pheyiyl  Hydrazin  Test. — Measure  out  on  the  tip  of  a  penknife  blade  two 
parts  of  phenyl  hydrazin  and  three  parts  of  acetate  of  soda,  and  put  them  in 
a  small  test  tube.  Fill  the  tube  two-thirds  full  of  the  urine  to  be  examined. 
Dissolve  the  salts  by  warming  very  gently  and  by  agitation,  and  then  stand 
the  test  tube  in  boiling  water  in  a  water  bath  for  twenty  or  thirty  minutes. 
After  this  take  it  out,  and  put  it  into  a  beaker  of  cold  water.  Notice,  as  it 
cools,  the  formation  of  a  yellow  crystalline  precipitate  of  phenyl  glucosazan 
if  sugar  is  present.  The  crystals  are  yellow,  needle-shaped,  and  in  radiating 
groups. 

Roberts''  Density  or  Fermentation  Test. — Take  specific  gravity  of  about 
four  ounces  of  urine.  Then  put  in  it  half  a  cake  oi  Fleischnian' s  yeast,  and 
leave  in  warm  place  for  twenty-four  hours.  Take  the  specific  gravity  again, 
and  every  "degree"  in  specific  gravity  lost  in  fermentation  corresponds  to 
one  grain  of  sugar  per  fluid  ounce  of  urine. 

Einhorn's  Saccharometer  Test. — Take  one  gramme  o!"  Fleischman's 
yeast  (1-16  of  cake),  shake  it  thoroughly  in  the  graduated  test  tube,  with 
loc.c.  of  the  urine.  Then  pour  the  mixture  into  the  long  arm  of  the  saccha- 
rometer, and  let  it  stand  for  twenty-four  hours  in  warm  room.  If  sugar  is 
present  alcoholic  fermentation  begins  in  few  minutes.  The  evolved  carbonic 
acid  gas  gathers  at  the  top  of  the  cylinder,  forcing  the  fluid  back  into  the 
bulb.  The  graduation  on  the  saccharometer  shows  per  cent,  of  sugar,  or 
number  of  grains  in  fluid  ounce  of  urine. 

Fehling's  Quantitative  Test. — Take  with  a  pipette  loc.c.  Fehling's  solu- 
tion, and  put  in  beaker  half  full  of  water  and  boil.  While  heating,  dilute 
the  urine  to  be  examined  ten  times  with  water,  and  fill  the  burette  up  to  the 
o  mark.  While  the  Fehling  solution  is  boiling  add  to  it,  drop  by  drop,  the 
diluted  urine  in  burette.  Continue  to  add  the  urine  until  the  blue  color  has 
disappeared  from  the  mixture.  The  end  of  the  reaction  will  be  shown 
not  only  by  the  absence  of  this  blue  color,  but  also  by  the  color  of  the  pre- 
cipitate changing  from  purple  or  dark  red  to  a  bright  vermilion.  The  per- 
centage of  sugar  will  be  equivalent  to  50  divided  by  the  number  of  c.c.  of  di- 
luted urine  used. 

Or,  Fehling's  solution  is  so  made  that  5c. c.  of  the  CuS04  is  exactly  de- 
composed by  0.05  gramme  of  sugar,  from  which  the  number  of  grammes  of 
sugar  can  be  calculated. 


CLASSIFICATION  OF  MICROSCOPIC  SEDIMENT. 

UNORGANIZED   ACID   SEDIMENT. 

I.    Uric  Acid  (crystalline). 

(Sodium  (amorphous  and  crystalline). 
Potassium  (amorphous) . 
Calcium  (amorphous). 
Ammonium  (crystalline) . 

3.  Calcium.  Oxalate  (crystalline). 

4.  Hippuric  Acid  (crystalline). 

5.  Calcium  Sulphate  (crystalline). 

UNORGANIZED  AI.KAI,INE  SEDIMENT. 

1.  Triple  Phosphates  (crystalline). 

2.  Ammonium  Urates  (crystalline). 

3.  Calcium  Phosphate  (crystalline  and  amorphous). 

4.  Calcium  Carbonate  (crystalline). 

ORGANIZED  SEDIMENT. 

I.  Mucus  (forming  "nubecula"). 
Hyaline, 


Casts. 


Wa^y.     ♦         f  granular, 
Granular,  |pithelial, 

Hyalmeand    \^^^^^^ 

Lpus. 

!  epithelial, 
blood, 
pus. 

3.  Blood. 

4.  Pus. 

{Round, 
Columnar, 
Squamous. 

6.  Spermatozoa. 

r  Mould, 

7.  Microbes.  \  Yeast  plant, 

i  Bacteria. 

r  Air  bubbles, 

8.  Foreign  Bodies,  -j  pj^^g^g^  ^' 

1^  Scratches  on  slide. 


COLUMBIA  UNIVERSITY  LIBRARY 

This  book  is  due  on  the  date  indicated  below,  or  at  the 
expiration  of  a  definite  period  after  the  date  of  borrowing, 
as  provided  by  the  rules  of  the  Library  or  by  special  ar- 
rangement with  the  Librarian  in  charge. 

DATE  BORROWED 

DATE  DUE 

DATE  BORROWED 

DATE  DUE 

, 

C2a(239)M100 

"'ard,  James 


PHGl 


^  Question  book  top^H.^'s 


